Bronze dye fresh spaghetti
Ingredients for 4 people
240 g Spaghetti di pasta fresca trafilati al bronzo
12 king prawns
1 clove of garlic
50 g extra virgin olive oil
a glass of tomato sauce
(or some pachino tomatoes)
3 Cherry or Pachino tomatoes
1/2 glass dry white wine
parsley to taste
Wash and clean king prawns, remove heads and devein. After shelling shellfish, in a saucepan put oil, sliced onion and tomato, washed and wedged. Sauté over high flame for about 5 minutes until onion browns.
Add carapaces and let cook for a couple of minutes over medium heat, turn and crush heads and shells in order to flavour and colour sauce. Add white wine and blend over high heat until alcohol evaporates.
When mirepoix turns golden and wine evaporates, add a few tufts of parsley and cover with water. Let cook for about 1 hour. Sieve your prawn bisque with the help of a fine-mesh strainer, taking care to crush heads and shells well so that all their tasty juice comes out. Lightly beat king prawns and season with oil and salt. With a pastry cutter, make circles and steam at 80°C for 2 minutes. Cook Spaghetti in salted water, drain and stir in prawn bisque. Arrange Spaghetti with two king prawn disks on the side and serve.
Chef Paolo Lotito senior italian national chef team from 2015 to 2017.