CONCHIGLIE RIGATE WITH POTATOES, CACIOCAVALLO CREAM AND RAW LANGOUSTINES

69 Views
 
MASTERY Level
50 min
70 Views
 
MASTERY Level
4 People
50 min
INGREDIENTS for 4 people

FOR THE PASTA:

7 oz of Conchiglie rigate

1 tsp of coarse salt per liter of water

 

FOR THE POTATO CREAM:

1.7 fl oz of extra virgin olive oil

2 cloves of garlic

5.5 oz of potatoes

Salt and pepper to taste

1 cup of water

 

FOR THE BASIL CREAM:

6.5 oz of basil leaves

4 tsp of extra virgin olive oil

1 oz of boiled potatoes

1.8 oz of ice

1 oz of water

Salt and pepper to taste

 

FOR THE CACIOCAVALLO FONDUE:

7 oz of cream

7 oz of Caciocavallo cheese

¼ cup of milk

 

FOR THE CRUNCHY BREAD CRUMBS:

3.5 oz of dry bread

2 tbsp of extra virgin olive oil

5 basil leaves

2 tsp of fennel leaves

Salt to taste

 

OTHER INGREDIENTS:

8 langoustines medium size

Rock salt to taste

1 lemon

Black pepper to taste

Small basil leaves

2 cloves of garlic

Extra virgin olive oil to taste

Preparation

POTATO CREAM

Peel and finely slice the potatoes.

 

In a pot, sauté two cloves of garlic with extra virgin olive oil and, once golden add the potatoes. Let it cook for a few minutes. Add the water and cook it for 10 to 15 minutes.

 

Mix it with a blender until it becomes smooth and homogenous.

 

Adjust with salt and pepper.

 

BASIL CREAM

Blanch the basil leaves in hot water for a few seconds and cool rapidly in iced water to maintain the green color. Blend it in a mixer adding extra virgin olive oil, ice, water, salt, pepper and 1 oz of boiled potato until smooth. Pass through a fine sieve.

 

CACIOCAVALLO FONDUE

In a pot, reduce to half the cream; cut in small pieces the Caciocavallo cheese. Add it to the hot cream. Blend the sauce with a hand mixer adding milk and continue until cheese is totally melted.

 

BREAD CRUMBS

Remove the crust from the bread and mince it using a food processor.

 

Once reduced into crumbs, sauté in a hot pan with oil and garlic until golden and toasted. Season it with basil and fennel leaves finely chopped and salt. Remove the shell from the langoustines and chop in small and regular pieces. Season them with rock salt, extra virgin olive oil and lemon zest.

 

In a hot pan, sauté two cloves of garlic with olive oil and, once golden, add a glass of water and one tablespoon of potato cream. Meanwhile, cook the Conchiglie rigate in boiling salted water for about 8 minutes.

 

Strain, add to the potato sauce and finish the cooking time of the pasta for about 4 minutes. Toss for another minute in the pan.

 

PLATING

Drop the potato, Caciocavallo and basil cream spread all over the surface of the plate.

 

Plate the pasta on the cream. Complete the dish adding the marinated langoustines, some bread crumbs and some basil leaves.

Winter Fall Dry Eggs free Short
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