Cold spaghetti with hedgehog and lime emulsion, beaten with red Mazara shrimp

Black tortello stuffed with Jerusalem artichoke with purple prawns and chicken sauce
30/10/2019
Rice, creamed cod, red turnip scapece, chestnuts and Apulian taralli
30/10/2019

Chef


Emanuele Mosca & Fabio La Montagna
Truth appetizer restaurant
Aversa


Difficulty

Average


Time

30 min of preparation, 15 min of cooking


Doses for

4 people


Recommended wine

Alto Adige
Souvignon Blanc
DOC


Ingredients

Semolina spaghetti 280 g
Red prawns of
Mazara II size 4 pcs
Salt and white pepper

Sea urchin coral emulsion 100 g
Lime juice 10 g
Extra virgin olive oil 150 g
Lime peel
Salt and pepper


Preparation

Start by preparing the emulsion. Put the coral in a tall container, add the peel, the lime juice and start blending with an immersion mixer adding the oil flush until the consistency of a mayonnaise is obtained.

Clean the prawns and prepare a beaten knife, seasoned
with salt, white pepper and extra virgin olive oil.

Cook the pasta, drain it al dente and cool it in water
and ice. Season the pasta with a good EVO oil and the curly emulsion, serve and finish with a red shrimp quenelle.


Leave a Reply

Your email address will not be published. Required fields are marked *