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

by Chef Vito Semeraro

Ingredients for 4 serves

 

For the pasta

  • 300 gr. - Durum wheat semolina
  • 200 gr. - Senatore Cappelli wheat flour
  • 10 - Egg yolks

 

For the garnish

  • 400 gr. - Cime di cola (variety of green cauliflower typical of the Bari area)
  • 2 cl. - Shrimp bisque
  • 200 gr. - Red prawns from Gallipoli
  • 100 gr. - Candied tomatoes
  • Q.s. - Salt
  • 160 gr. - Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil

 

Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil 1
Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Ogliarola Extra virgin olive oil

See all

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.

 

Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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