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Egg pasta tagliolini with raw red shrimp, truffle perlage, wilted pachino and lemon peel | Luigi Pomata

ricetta Tagliolini crudaiola di gamberi rossi

Recipe by Luigi Pomata Tagliolini di pasta all'uovo with red shrimp crudaiola, truffle perlage, wilted pachino and lemon peel

Ingredients for 4 people

For the noodles

  • 320 g remilled durum wheat semolina
  • 60 g seaweed flour Sea Lettuce: Ulva rigida
  • 10 yolks
  • 10 ml oil

For the dressing

  • 1 jar of truffle perlage
  • 1 jar of dehydrated white truffle
  • 8 red shrimps
  • 100 g cherry tomatoes
  • 10 g brown sugar
  • 1/2 bunch of basil
  • 2 sprigs of thyme
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 1 lemon
  • Extra-virgin olive oil to taste

Procedure

Mix the semolina and seaweed flour with the eggs, oil and, do not put salt as it is already contained in the seaweed.

Form a smooth dough ball and cover it with a cloth.

Let it rest in the refrigerator for 3-4 hours

Roll out the dough and make a pasta sheet, sprinkle it with semolina, roll it up and cut it into rounds so that you get noodles.

Blanch the tomatoes and remove the skin, place in a baking dish with oil, brown sugar, salt, the basil and thyme and put in the oven at 100°C for 1 hour.

Clean the shrimp, blend the heads with 50 g of oil, pass through a sieve and add 50 g of butter.

Chop the shrimp tails.

In a salad bowl put the shrimp cream, a tablespoon of truffle perlage, and the cherry tomatoes.

Cook the pasta in lightly salted water for a few minutes, drain and pour into the salad bowl.

Stir.

 

Dish composition

Arrange on the plate and finish with a grating of lemon peel, truffle perlage, and dehydrated truffle flakes.



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