Taglioline al nero di seppia on garlic, oil, chili pepper and parsley cream, andria burrata igp, mazara red prawn, and candied lemon
x4
Ingredients for 4 people
320 g Taglioline al nero di seppia
120 g parsley leaves
garlic, chili pepper, oil to taste
30 g fine sugar
20 g chopped shallot
100 g red potato
1 verdello lemon
4 Mazara red prawns
80 g burrata IGP
Procedure
Wash parsley and immerse in boiling water for about 3 minutes, then immediately place in water and ice bath.
In a saucepan, add extra virgin olive oil, shallot, garlic without sprout, chili pepper and chopped (brunoise) potato. Brown and add a little cooking water to cover, leave on low heat until cooked. Put everything in a glass blender and add previously blanched parsley.
Blend to obtain a smooth and homogeneous sauce. Immerse lemon peel in boiling water for a few seconds, replace cooking water and repeat the process 5 times, drain and let cool. In a small saucepan, place 30 cl of water and 30 grams of sugar and bring to a boil; as soon as ready, add lemon peel and set aside. Cook Taglioline al Nero di Seppia in plenty salted water for about 2-3 minutes. Separately, prepare a pan with a tablespoon of extra virgin olive oil. Drain Taglioline, place in the pan and blend. Add garlic, oil, chili pepper and parsley cream on a soup plate, lay Taglioline and, finally, burrata and red prawn.
Finish with candied lemon and your choice of edible flower.
Chef Simone Strano senior italian national chef team.
