Linguine Cacio & Pepe, Peas and Prawns - Paolo Barrale
Ingredients for 4 people
- 300 gr of linguine
- 200 gr of shelled peas
- 100 gr of grated caciocavallo cheese
- 200 cl of chicken broth
- 1/2 spring onion
- Mixed pepper to taste
- 250 gr of red shrimp
- 1 lemon
- 100 cl of medium-fruity olive oil
- Greek basil to taste
Method
Blanch the peas in slightly salted water, let half of them cool, and then peel them.
Sauté the remaining half in a pan with the thinly sliced spring onion, then add a ladle of cooking water, blend the mixture, and strain it.
Infuse the caciocavallo cheese in 200 cl. of chicken broth or boiling water for 30 minutes, then strain.
Shell the shrimp and remove the intestinal vein. Make a mixture and add the peas, then season with lemon zest, a grind of mixed pepper, oil, salt, and a few drops of lemon to create a tartare.
Cook the pasta al dente and toss it in the pan with the caciocavallo water, a tablespoon of oil, and a sprinkle of pepper. Cream it, adding more liquid if necessary.
Plate composition
Place a couple of spoonfuls of pea puree at the bottom of the plate, a nest of linguine, and cover it with the prawns tartare.
Finally, add a sprinkle of lemon zest and a few leaves of Greek basil.
