“Smoked cream-filled bottoni, shellfish essence, and red shrimp” —Antonio Pedana, 1 Michelin star

For the egg pasta

300 g of 00 flour
1 egg
Pasteurized egg yolk

Instructions:

Crack the egg onto the scale, add the pasteurized egg yolk according to weight to reach a total of 190 g, and knead the mixture in a stand mixer with the flour. Let the dough rest for 4 hours in the refrigerator, roll out using a pasta machine to the desired thickness, and fill the bottoni with the smoked provola filling.

For the bottoni filling

560 g of cream
372 g of provola cheese

Instructions:

Heat the cream to 80°C, add the provola, and let it infuse overnight. Blend and strain; weigh the mixture and calculate 10% butter and 10% flour based on the total weight. Make a roux and thicken the mixture as you would for a béchamel sauce.

For the shrimp extract

12 shrimp

Instructions:

Clean the shrimp, remove the heads, remove the eyes, and place them in a stand mixer fitted with the paddle attachment on the lowest speed; let it run for 20 minutes.

Vacuum-seal the mixture and cook for 20 minutes at 63 °C in a steam oven.

Cool in an ice bath and strain through a food mill and chinoise.

The shrimp shells will be used to make shrimp oil as part of a zero-waste approach. Take the shells, toast them over charcoal, and infuse them in 100 g of oil. Then heat the oil to 60 °C for a couple of hours. Strain the mixture.

Sear the shrimp over the coals on one side only, season with salt and oil, and portion as desired.

Plating:

Basil oil
Shrimp head oil
Sprouts

Plating:

Cook the ravioli for 2 minutes in plenty of salted water, then toss them in a pan with a splash of oil and the sauce made from the shrimp and fish broth. Plate by alternating ravioli and seared shrimp; drizzle with oil infused with smoked shrimp heads, sprouts, and basil oil.