Pasta di Grani Antichi con Carciofo e Rosso Mazara

Ingredients for 4 people:

320g whole wheat short pasta made with ancient Sicilian grains, we prefer the Margherito variety (Quintessenza di Tony Rocchetta)

For the bisque:

100g celery

100g carrot

100g onion

Heads of red shrimp from Mazara

30g extra virgin olive oil

For the condiment:

8 red shrimp from Mazara del Vallo, about 15 cm

5 artichokes

30g olive oil

To garnish:

150g burrata

4 raw red shrimp from Mazara, coarsely chopped

Artichoke

Instructions:

For the bisque: In a saucepan, sauté celery, carrot, onion, and shrimp heads in olive oil. Add 1 liter of water and cook for 30 minutes. Strain and reduce the liquid by a third.

Artichokes: Clean and slice artichokes. Sauté in olive oil for 5 minutes.

Red shrimp: Remove shells from shrimp tails and make tartare.

Burrata: Drain and blend burrata.

Cook pasta: Boil salted water and cook pasta al dente. Add to the bisque, shrimp tartare, and artichokes. Cook for 4 more minutes.

Plating: Place pasta in a bowl. Top with burrata, raw shrimp, and artichoke.