Cold spaghetti with red prawns and burrata
Cold spaghetti with red prawns and burrata
20 minutes total
Chilled spaghetti meets marinated red prawns, fennel emulsion and creamy burrata for a refined, refreshing dish with Mediterranean elegance
Ingredients
Serves 4
| 11.5 oz | Spaghetti N.5 |
| 4.2 oz | Burrata Cheese |
| 8 | Prawns |
| 7 oz | Fennel |
| 1/3 oz | Wild Fennel |
| 2.6 quarts | Water |
| 2 cups | Dry White Wine |
| 1.5 oz | Coarse Salt |
| 3 tbsp | Extra Virgin Olive Oil |
| 1 | Lemon |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Peel the shrimps, keeping shells, heads and tails, and discard the innards. Squeeze the heads to extract the juice and set aside.
Step 2
Bring to boil 1.5 quarts of water with the peel of half lemon, the carapaces, the heads and the dried fennel, add 2 cups white wine and the rock salt, then cook the spaghetti in this liquid for 8 minutes until al dente. Drain and cool the pasta in salted cold water (2.5 tbsp of salt each 2 quarts water) for a few seconds, so it does not lose the flavor and taste.
Step 3
Meanwhile, centrifuge the fennel to obtain 1.4 oz of juice. With a hand blender, mix the fennel juice with 3 tbsp of extra virgin olive oil and the liquid obtained from the shrimp heads. Blend until it becomes a thick sauce.
Step 4
Chop the shrimp tails in very small pieces and marinate for a very short time with the emulsion prepared. Slice open the center of the Burrata cheese to access the creamy shreds inside.
Step 5
Dry the spaghetti in a dishtowel and season with the emulsion, the shrimp tartare and some fennel tops. Create a nest with the pasta dressed and plate in soup plates. Finish with the 1 oz of Burrata shreds, grated Amalfi lemon zest and a sprinkle of freshly ground pepper.