SPRING SPAGHETTI SAVARIN WITH SCAMPI AND LEMONGRASS
8.46 oz Barilla spaghettini N.3
14.1 oz scampi
2 cloves of garlic
1 tbsp of lemongrass powder
extra virgin oil
0.88 oz xanthan powder
Clean the scampi. Brown the garlic with oil in a pan. Once browned, remove the garlic and cook the scampi for 8 minutes on low heat, adding a tablespoon of lemongrass, a pinch of chilli pepper, the juice of 2 lemons and the salt.
With the juice of the other 2 lemons prepare a cream by adding 1 teaspoon of xanthan and mix for 2 min. Xanthan is a thickening powder widely used by chefs in the kitchen and easy to find.
Create four bundles of spaghetti weighing 2.11oz each, binding one of the two ends with the string, and boil the pasta in plenty of salted water for up to 2 minutes before it is cooked.
Add the spaghetti to the scampi and finish cooking in the pan for 2 minutes.
Take the bundle of spaghetti and place it in a pasta mould in order to obtain the desired shape. Then cut the tied end and move the mould onto the plate.
Season with the lemon cream, arrange the scampi at the centre and complete with some basil leaves, thyme and a pansy.
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