Recipe by Agostino Iacobucci: Mixed Pasta, Savoy Cabbage and Prawns
Christian Marasca è un talentuoso pasticcere italiano, la sua carriera caratterizzata da esperienze formative e collaborazioni con maestri della pasticceria. Ha contribuito significativamente al successo di Zia Restaurant a Roma, noto per la sua cucina raffinata e innovativa.
Ingredients for 4 Servings
- 320g mixed pasta
- 250g savoy cabbage
- 20g guanciale (Italian cured pork cheek)
- 20g Parmigiano Reggiano crust
- 8 fresh prawns
- White onion to taste
- Broth as needed
- Milk foam
Method
Remove the outer leaves of the savoy cabbage and keep only the heart.
Clean the prawns and use their heads to make a bisque.
Sauté chopped onion with guanciale and Parmigiano Reggiano crust in a pan, then add the savoy cabbage and cook until done.
Take a dome-shaped mold, wrap the prawns in cling film, and then place them in the mold.
Once the savoy cabbage is cooked, add the uncooked pasta to it and continue cooking by adding broth gradually. Once the pasta is cooked, put it in the mold, place the mold on the plate, and decorate with the bisque and milk foam.
