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.