Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil
by Chef Vito Semeraro
by Chef Vito Semeraro
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.
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.
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.
Smoke the Gallipoli red prawns for about 15 minutes using some wood shavings.
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.
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