Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil

Method

• 1

  Mix all the ingredients until you get a smooth dough. Roll it out to make the laganari, a kind of pasta similar to tagliatelle but shorter.

• 2

  Boil the cime di cola florets for a few minutes with a little Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil. Before the florets are cooked, pour the laganari into the boiling water and finish to cook.

• 3

  Sauté the pasta and the florets with some Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil, as well as with a reduction of the shrimp bisque.

• 4

  Smoke the Gallipoli red prawns for about 15 minutes using some wood shavings.

Plating

Place the laganari and the garnish in the plate with a quenelle made with the red prawns and the candied tomatoes on top of that. Drizzle with some Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil.