Ingredients: Per 4 servings
- ¾ lb Spaghetti Barilla, (n5)
- 3 ½ oz dandelion
- 7 oz prawn tails, (Sicilia)
- 1 oz butter, (Alpeggio)
- 1 oz oil flavored garlic and chili
- 1 lb water, (Scampi)
- 3 ½ oz lemons, (Sorrento)
- ⅜ oz edible flowers and leaves
- 1 ¾ oz Extra Virgin Olive Oil
- ½ oz garlic, (rosso - red)
- ⅛ oz fresh red chili pepper
- 7 scampi, (conchiglie/shells)
- 1 lb water, (non gassata/non-carbonated)
- 3 ½ oz ice
- 3 ½ oz cherry tomatoes
- ⅛ oz basil
- 1 oz extra virgin olive oil
- 1 lb water
- ½ oz salt
- 1 oz dandelion
- ⅛ oz ice
For the flavoured oil: bring the extra virgin olive oil to 140° F temperature and add all the ingredients, continue cooking at stable temperature for 5 minutes, strain and let stand for 5 minutes.
For the scampi water: break the scampi shells and brown them in a frying pan with the olive oil and the cherry tomatoes. When golden, put in the ice and create a thermal shock by adding the water and cook at medium temperature until it takes the boil, skim off repeatedly, when it boils remove from the heat, add the basil leaves tearing them by hand and quickly strand, before the basil overcooks, then let stand for 5 minutes.
Carefully wash the wild dandelion leaves. Separately boil a saucepan with water and salt, blanch quickly in boiling water for 20 seconds, then remove them and place them in ice and water.
Pour into a frying pan the scampi water previously prepared (about 1.8 gallons), and fan in it the Barilla spaghetti no. 5 raw. Let them soften and
Cook directly into the pan using the same method to cook risotto, by absorption. Add a little boiling water at a time when needed.
Remove from heat and add the dandelion previously blanched and the raw tails of the scampi
Add the flavoured oil and butter and start creaming.
Adjust the salt and pepper and finish with the grated lemon from Sorrento.
Prepare the white serving dish and lay the spaghetti in the center topped by the prawns and dandelion warm sauce.
Garnish with edible flowers and leaves.