Cold Barilla Spaghetti no.5 with San Remo Red Shrimps and Burrata from Andria
- ¾ lb Spaghetti Barilla , (n.5)
- 4 oz burrata , (Andria – Italian P.G.I. cheese)
- 8 shrimp , (San Remo)
- 7 oz fennel
- ⅜ oz wild fennel fronds
- 10 cups water
- 2 cups dry white wine , (Friulano)
- 1 ½ oz coarse salt
- 1 ½ oz Extra Virgin Olive Oil , (Garda – Casaliva Cultivar)
- 1 lemon , (Amalfi I.G.P.)
Peel the shrimp, keep the shells, heads and tails, but discard the intestines
Squeeze the heads to extract the juice and set aside.
Bring to a boil 6 cups of water with the zest of half a lemon, the shells, heads and dried fennel.
Add 2 cups of white wine and 0.7 oz of salt.
Cook the spaghetti for 8 minutes until “al dente”.
When cooked, drain and cool the pasta in salted cold water (0.7 oz/8 cups) for a few moments, so it does not lose the flavour and taste.
Meanwhile centrifuge the fennel to obtain 40 grams of juice.
With a hand blender, mix the juice with 1 ½ oz of extra virgin olive oil with the juice from the shrimp heads until it becomes a thick sauce.
Prepare a tartare by chopping the shrimps tails in very small pieces and let them marinate for a few moments with the emulsion.
Slice open the center of the burrata to allow the creamy shreds to pour.
Dry the spaghetti in a dish towel and season with the emulsion, the shrimp tartare and some feathery fennel tops.
Create a round nest with the tossed pasta and plate in soup dish.
Finish with the burrata shreds, grated Amalfi lemon rind and a sprinkle of freshly ground pepper.