Recipe by Fabio Abbattista: Spaghetti with bottarga, shrimp, and turmeric root
Ingredients for 1 person
Purple shrimp marinade
- 75 g celery
- 14 g ginger juice
- 18 g white onion
- 4 g fresh coriander
- 25 g lime juice
- 15 g Pisco
- 3 g seasoning
Procedure
Blend all the ingredients in a mixer and strain through a chinois. Marinate the cleaned shrimp for a few minutes.
Spaghetti
- 80 g Vicidomini spaghetti (25 g deg.)
- 1 clove of garlic, crushed
- Turmeric root (peeled and grated)
- Grated lemon zest
- 6 marinated purple shrimp, cut in half (3 g)
- Butter
- Grated tuna bottarga
- Fresh chili pepper
- Extra virgin olive oil
- Fine salt
Procedure
Make a base with butter and garlic and fry gently until the butter turns almost brown, then add the turmeric root and pour in the vegetable stock.
Cook the spaghetti for about 15 minutes, then add it to the turmeric base and allow the spaghetti to release its starch.
Add the shrimp marinade juice, grated lemon zest, chili oil, and finally stir in the bottarga off the heat and season with salt.
Dish composition
Place the shrimp at the base of the plate, lay the spaghetti on top and garnish with a slice of bottarga.
