BARILLA SPAGHETTI NO. 5 COOKED RISOTTO-STYLE WITH DANDELION AND LANGOUSTINES
11.5 oz Barilla Spaghetti no.5
3.5 oz dandelion leaves
7 oz tails of langoustine from Sicily
1 oz mountain pasture butter
4 tsp oil flavored with garlic and chili
15 fl oz langoustine water
3.5 oz lemons from Sorrento
2.5 tsp edible flowers and leaves
Flavored oil
1.8 fl oz extra virgin olive oil
0.5 oz red garlic
some fresh chili
Langoustine water
7 oz langoustine shells
14 oz plain water
3.5 oz ice
3.5 oz cherry tomato
Some basil leaves
5 tsp extra virgin olive oil
Blanched Dandelion
18 oz plain water
3 tsp salt
1 oz dandelion leaves
Some ice
For the flavored oil: bring the extra virgin olive oil to 60° C/140° F temperature and add all the ingredients, continue cooking at stable temperature for 5 minutes, then strain and let stand for 5 minutes.
For the langoustine water: break the shells and brown them in a frying pan with the olive oil and the cherry tomatoes. When golden, add the ice and create a thermal shock, add the water and cook at medium temperature until it takes the boil, skim repeatedly. After a few minutes, remove from the heat, add the basil leaves tearing them by hand and pass through a sifter, and let stand for 5 minutes.
Carefully wash the dandelion leaves. Separately, boil some water and salt in a saucepan, blanch quickly the dandelion leaves in boiling water for 20 seconds, then remove them and add ice and water.
Prepare a large pan with the langoustine cooking water and add enough water to cook the pasta in it. Cook the Barilla Spaghetti no.5 using the absorption technique for 8 minutes.
Remove from heat and add the dandelion previously blanched and the raw langoustine tails.
Add the flavored oil and the special butter and blend together.
Adjust the salt and pepper and finish with the grated lemon from Sorrento.
On a white serving dish lay the pasta in the center topped with the sauce, the warm langoustines and the dandelion.
Garnish with edible flowers and leaves.
