For the mushroom reduction:Place the cleaned and washed vegetables and mushrooms in a saucepan, reserving a few shiitake mushrooms for garnish. Add water, a small amount of salt and cook over low heat, skimming off impurities that form on the surface, as you would for a broth. Once finished, strain the broth through a fine sieve and keep warm
Cook the Bottoni with red shrimps in salted boiling water. Once cooked, drain and toss in a pan with a little EVO oil and some cooking water.
To serve: Arrange the pasta in warm bowls, glaze with sesame oil and sprinkle with sesame seeds. Garnish with a few shiitake mushrooms lightly sautéed in a pan, then add the katsuobushi. Serve and pour the mushroom reduction at the table so the fish flakes move with the heat.
