Pici pasta in rocket pesto with shrimps and taralli crumbs
4 people
30 min
Low difficulty
Wine pairing
Vermentino Maremma Toscana DOC
Details
Wine pairing
Vermentino Maremma Toscana DOC
Tuscan dish and Tuscan wine. By now the rule has been grasped. If tradition doesn’t lie, and it doesn’t, with a dish so tied to its origins, you never go wrong when pairing a wine from the region.
How to cook it
Pan 30 minutes
Pan 30 minutes
Watch the video recipe
The protagonists
Ingredients
- 16 Arbi Argentinian Red Shrimps (800g or 2kg)
- 32 red and yellow cherry tomatoes
- 100g rocket, washed
- 1 small glass of brandy
- 50g Parmesan
- 50g grated pecorino cheese
- 50g shelled walnuts
- 3 cloves of garlic
- 2 shallot
- taralli crumbs to taste
- salt to taste
- extra virgin olive oil
- chilli
- peppercorns
Preparation
- Defrost the shrimps following the package directions, wash and remove the shells, which should be set aside.
- Sauté the garlic, shallot and chopped chilli in a pan, add the shells, shrimp and peppercorns, pour in the small glass of brandy and allow to evaporate.
- Then remove the shells and shrimp, add the tomatoes, cut in half, and cook until completely soft.
- To prepare the sauce, blend this mixture, then sieve to make it smooth.
- Separately, make the pesto by blending together the rocket, walnuts, cheeses, salt and oil. Cook the pici pasta in boiling salted water and drain when al dente. Toss the pasta with the pesto.
- To plate up, first place the sauce in the centre of the plate and with a spoon tap the bottom of the plate, so that the sauce spatters around the edge. Make a nest of pici in the centre of the plate with the prawns on top, adding a drizzle of olive oil, the taralli and pepper to finish.