Orecchiette with scampi, broccoli, saffron and roasted datterini tomatoes

Giorgio Giorgianni's recipe for Barilla Pasta World Championship 2016
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  • ¾ lb orecchiette
  • 20 scampi
  • 4 broccoli
  • 1 pinch saffron
  • 2 cloves of garlic
  • ½ cup white wine
  • 24 Plum tomatoes , (Datterino)
  • 2 slices stale bread
  • 1 oz olive oil
  • salt
  • chili pepper

Clean the prawns and use the scraps to make a bisque with oil, garlic, white wine and water to cover
Sauté the prawns in a non-stick frying pan with a ribbon of oil.
Once the bisque reduced to more than half quantity, dip the slices of stale bread and once softened pass everything through a sieve.
The bisque will be more creamy thanks to bread’s gluten.
Add the prawns and saffron.
Blanch the broccoli and sauté with a clove of garlic.
Season with salt and a pinch of chili pepper.
Add a little of the cooking water and process in the mixer until creamy.
Sweat the tomatoes halved in the oven for about half an hour.
Cook the orecchiette in abundant salted water, drain and toss with the scampi sauce.
Serve on a bed of cream of broccoli and garnish with tomatoes.

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