Recipe by Angelo Sabatelli: Chamomile Troccoli with Shrimp, Peas, and Mint
Ingredients for 4 servings
For the Pasta
- 100 grams of all-purpose flour
- 100 grams of semolina flour + extra for rolling
- 5 grams of chamomile powder
- 8 egg yolks
- 4 grams of salt
- 4 grams of extra virgin olive oil
For the Peas Pesto
- 175 grams of frozen peas
- 50 ml of boiling mineral water
- 26 grams of grated Pecorino cheese
- 2 grams of garlic
- 50 ml of extra virgin olive oil
- 6 medium-sized mint leaves + extra for garnish
- Salt
Other
- 12 pieces of shrimp (500 grams), shelled and diced
- 1 whole garlic clove
- 80 grams of extra virgin olive oil
- 20-30 mint leaves
- 100 grams of blanched and peeled peas
- Salt
Method
Prepare the egg pasta with the mentioned ingredients, wrap it in plastic wrap, and let it rest in the fridge for 1 hour. Roll out the dough to a thickness of 3-4 millimeters and 30 cm long, dust with semolina, and let it dry for about ten minutes. Then cut it into square spaghetti (troccoli), dust with more semolina, and set aside.
Blend the frozen peas with boiling water. When it's smooth, add the rest of the ingredients, adjust the salt if needed, and strain through a sieve.
In a pan, sauté the garlic in extra virgin olive oil, add the shrimp, and cook over high heat for a few seconds. Turn off the heat, add the peeled peas, remove the garlic, and adjust the salt.
Cook the troccoli in plenty of salted water, drain them, and flavor them with the shrimp sauté.
Divide the pea pesto among the serving plates, arrange a bundle of troccoli with shrimp on top, garnish with mint leaves, and serve.
Photo credit for Angelo Sabatelli: www.noafood.com
Photo credit for the dish: Valerio Napoletano
