Spaghettone with Yellow Tomato, Shrimp, Burrata, and Puffed Pork Rind | Cristoforo Trapani

Ingredients for 4 pepole

300g yellow tomato sauce
320g Gragnano spaghettoni
8 peeled red shrimp
200g burrata
60g puffed pork rind
Basil sprouts

Procedure

For the yellow tomato sauce:

Blend yellow tomatoes in a pot with fried garlic in olive oil.  Cook over moderate heat for about 30 minutes, then strain and season with salt and sugar.

For the puffed pork rind:

Fry pork rind at 165°C in seed oil until it puffs up and slightly colors.

For the other ingredients:

Drain burrata to prevent excess milk release when served. Halve the shrimp vertically and season with a little salt and oil. Cook spaghettone in 1% salted water for 10 minutes, then toss in the yellow tomato sauce, seasoning with oil and salt. 

Plate the dish quickly to retain heat:

Use tongs and a 5 cm diameter cylinder to shape the spaghetti. Top with burrata, shrimp, and puffed pork rind. Garnish with a spoonful of yellow tomato sauce and basil sprouts.

All photographs are by Lido Vannucchi