Sesame 150 – Rigatoni Romani with Sesame Pesto and Shrimp Powder

Yoshitaka Miyamoto's recipe for Barilla Pasta World Championship 2016
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Livello MASTERY
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210 Views
 
Livello MASTERY
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  • ¾ lb rigatoni , (Romani Barilla)
  • ½ clove of garlic
  • 1 ¾ oz sesame seeds
  • 1 leaf of basil
  • 1 tablespoon Extra Virgin Olive Oil
  • 7 oz prawns , (o gamberi rossi – as alternative, red shrimps)
  • 1 teaspoon white miso
  • 1 tablespoon powdered dried shrimp
  • ⅝ lb clams
  • 1 tablespoon pressed caviar
  • chives to taste
  • lemon zest to taste
  • salt to taste
Preparation

Put the garlic, the white sesame seeds, the grated lemon rind and the basil leaf in a mortar. Grind them well and add a little extra virgin olive oil (0.5 fl oz).
Boil the king prawns whole, clean them and grind thoroughly in the mortar adding a little white miso and a dash of white wine.
Place the ground prawns in a pan and let the mixture dry.
Place the clams in a pan with half a glass of water, cover the lid until they open.  Shell the clams and strain the stock. 
In a frying pan, mix well all the ingredients together with the clam’s stock. 
Cook the Rigatoni Romani “al dente” and strain.
Place neatly on the plate the Rigatoni, add the shrimp powder, the caviar and chives to taste.

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