Taglioline with squid ink on cream of garlic, oil, chili, and parsley, igp burrata, red mazara shrimp, and candied lemon
x4
Ingredients for 4 people
320 g Taglioline with squid ink
120 g parsley leaves
Garlic, chili, oil to taste
30 g granulated sugar
20 g chopped shallot
100 g red potato
1 verdello lemon
4 Red Mazara shrimp
80 g IGP Burrata
Procedure
Immerse the washed parsley in boiling water for about 3 minutes, then immediately cool in ice water.
In a saucepan, add EVO oil, shallot, garlic without germ, chili, and the red potato diced into brunoise. Sauté and add a small amount of cooking water until covered, then cook on low heat until done. Transfer everything to a blender and add the blanched parsley. Blend until smooth and homogeneous. Immerse the lemon peel in boiling water for a few seconds, change the cooking water, and repeat the process 5 times. Drain and let cool.
In a small saucepan, combine 30 cl of water with 30 g of sugar and bring to a boil. Once ready, add the lemon peel and let it rest. Cook the Taglioline with squid ink in plenty of salted water for about 2-3 minutes. In the meantime, prepare a pan with 1 tablespoon of EVO oil. Drain the Taglioline and toss them in the pan. Pour the cream of garlic, oil, chili, and parsley onto a deep plate, place the Taglioline on top, and finish with Burrata and a Red Mazara shrimp. Garnish with the candied lemon and, optionally, an edible flower.
Chef Simone Strano, Senior Italian National Chef Team.
