Ingredients for 4 people
240 g Bronze die fresh spaghetti
12 king prawns
1 garlic clove
50 g extra virgin olive oil
1 glass of tomato sauce (or a few cherry tomatoes)
3 cherry tomatoes
1/2 glass of dry white wine
1/2 onion
Parsley to taste
Procedure
Wash and clean the king prawns, remove the heads and the dark intestinal vein. After shelling all the prawns, place the oil, sliced onion, and washed and quartered cherry tomatoes in a saucepan. Sauté over high heat for about 5 minutes until the onion is golden. Add the prawn shells and let everything fry for a couple of minutes over medium heat, stirring and crushing the heads and shells to flavor and color the sauce. Add the white wine and let it evaporate over high heat until the alcohol evaporates. When the sauté is well colored and the wine has evaporated, add a few sprigs of parsley and cover with water. Let it cook for about an hour. Strain your prawn bisque using a fine mesh sieve, making sure to crush the heads and shells well to extract all the flavorful juice.
Lightly pound the king prawns and season with oil and salt. Use a round mold to form circles and steam at 80°C for 2 minutes. Cook the spaghetti in salted water, drain and toss with the prawn bisque. Plate the spaghetti with the two prawn discs on the side and serve.
Chef Paolo Lotito, Italian National Senior Chefs Team from 2015 to 2017.
