Delicious and mouth-watering, but at the same time fresh and summery: Philip Guardione brings his Sicilian seaside to New York with these fusilloni, also perfect to be replicated at home.
Fusilloni di Gragnano with scampi, burrata cheese, cherry tomatoes and arugula
Ingredients
- 200 g fusilloni
- 100 g of shrimp pulp
- 60 g cherry tomatoes
- 5 g anchovy fillets
- 2 g basil
- 2 g parsley
- 50 g spring onion
- 120 g burrata cheese
- 5 g garlic cloves
- 150 g tomato sauce
- 100 g shellfish stock
- 60 g arugula
- 2 scampi
- EVO oil -50 g
- Salt and pepper to taste.
Procedure
In a pot bring salted water to a boil.
Coarsely chop the scampi pulp and cut the whole scampi in half from the tail side.
Once it comes to a boil, pour the fusilloni into the water and cook for about 7 to 8 minutes.
Finely chop the spring onion, divide the cherry tomatoes into 4 parts, and brown with oil, garlic, and previously chopped scampi and basil.
Drizzle with shellfish stock and tomato sauce.
Season with salt and pepper, and when the sauce is cooked, pour in the fusilloni and toss with chopped burrata and arugula leaves.
Garnish with fresh parsley leaves.
