Cold Barilla Spaghetti no.5 with San Remo Red Shrimps and Burrata from Andria
11.5 oz Spaghetti no. 5
4.2 oz Burrata cheese
7 oz fennel
1/3 oz wild fennel
2.6 quarts water
2 cups dry white wine
1.5 oz coarse salt
3 tbsp extra virgin olive oil
Peel the shrimps, keeping shells, heads and tails, and discard the innards.
Squeeze the heads to extract the juice and set aside.
Bring to boil 1.5 quarts of water with the peel of half lemon, the carapaces, the heads and the dried fennel, add 2 cups white wine and the rock salt, then cook the spaghetti in this liquid for 8 minutes until al dente.
Drain and cool the pasta in salted cold water (2.5 tbsp of salt each 2 quarts water) for a few seconds, so it does not lose the flavor and taste.
Meanwhile, centrifuge the fennel to obtain 1.4 oz of juice.
With a hand blender, mix the fennel juice with 3 tbsp of extra virgin olive oil and the liquid obtained from the shrimp heads. Blend until it becomes a thick sauce.
Chop the shrimp tails in very small pieces and marinate for a very short time with the emulsion prepared.
Slice open the center of the Burrata cheese to access the creamy shreds inside.
Dry the spaghetti in a dishtowel and season with the emulsion, the shrimp tartare and some fennel tops.
Create a nest with the pasta dressed and plate in soup plates.
Finish with the 1 oz of Burrata shreds, grated Amalfi lemon zest and a sprinkle of freshly ground pepper.