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Spaghettini Barilla with Adriatic sea scampi and beluga caviar

  • 20 minutes
  • Medium
  • First Courses
Mario Caramella's recipe at Pasta World Championship 2013

Ingredients: Per 2 servings

  • 5 oz spaghettini
  • 8 prawn tails
  • 1 ¾ oz red caviar
  • 3 ½ tablespoons extra virgin olive oil
  • 1 teaspoon chives
  • 1 teaspoon honey
  • 1 teaspoon pistachios
  • 1 lemon
  • salt, Maldon
  • pink pepper
  • black pepper
  • pepper, cayenna
  • 1 ¾ oz eggs

Preparation:

  1. Cook the spaghettini (“al dente”) in boiling salted water.
  2. Cool it down under cold water and brain. Wipe with maguro paper.
  3. Clean the scampi, dice it (2mm cubes).
  4. Chop the chives.
  5. Mix scampi, honey and oil in a bowl.
  6. Add chives, fish eggs, salt and black and pink peppercorn.
  7. Add the spaghettini, grate some lemon zest and mix it.
  8. Place a spoon of caviar on the pasta (use a plastic spoon).
  9. Grate some more zest in the top and add some cayenna pepper.
  10. Serve cold with plastic cutlery.