Emanuele Mosca & Fabio La Montagna
Truth appetizer restaurant
30 min of preparation, 15 min of cooking
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
Salt and pepper
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.