Italiano
Fresh bowtie pasta in a pink and golden sauce
Ingredients for 4 people:
400g pink shrimp, 1 fresh spring onion, 2 vine tomatoes, 1 tablespoon extra-virgin olive oil, salt as needed and cold carbonated water as needed.
For the prune sauce : 4 golden plums, 3g agar and a pinch of salt.
For the pasta : 400g Senatore Cappelli flour, around 150g water and a tablespoon of extra-virgin olive oil.
Directions:
Blend the prunes in a mixer and put the liquid in a pan at a low heat. When it begins to boil add the agar and parboil for a couple of minutes. Filter and let cool in a bowl in the refrigerator until it becomes solid. Blend at a low speed until it becomes creamy.
Wash and peel the shrimp. Toast the shells with a trickle of extra-virgin olive oil and the tomatoes that have been cut in half. Cover with ice water and let it simmer for at least a half an hour in order to create a broth.
Blend the shrimp heads with a glass of cold carbonated water and a tablespoon of extra-virgin olive oil. Filter finely and keep aside.
Create a mound with the flour and put the water and a tablespoon of extra-virgin olive oil at the center. Mix first with a fork and then with your hands until the dough is smooth and homogenous.
Let the dough sit under an upside down plate for 30 minutes. Roll out the dough and with a cutting wheel cut 6x4cm rectangles of dough. Squeeze the rectangles on the long side in order to create bowties. Place them one by one into a floured pan making sure they do not overlap. Let them dry for 30 minutes.
Stew the chopped spring onion in a broad pan with a trickle of extra-virgin olive oil and a ladle of shrimp broth. Add the shrimp-head cream and warm on a low heat.
Filter the remaining shrimp broth, salt and bring it to a boil to cook the bowties. Once cooked remove the pasta using a skimmer and quickly cook them in the pan with the shrimp-head cream and the peeled shrimp. Add some broth if necessary.
Serve garnished with drops of the prune cream.
Wine to pair:
Archètipi Ribolla Gialla Venezia Giulia Igp Puiatti
An "ancient-taste" wine produced with modern techniques. Straw yellow color. Aromatic to the nose with floral components of acacia and elderflower, then honey notes and ripe fruit, especially Golden Delicious apples and cooked pears. Elegant and fine, lively with good acidity, fresh and easy to drink.
Production area: a plateau softly sloping away from the hills towards the Adriatic sea, close to the Isonzo river.
Grape varieties: 100% Ribolla Gialla, double Guyot trained, on soils mainly gravel, covered or mixed with a 30-70 cm thick layer of red clay.
Production system: an innovative technique called "infusion", a process where a quantity of carefully and individually hand-destemmed berries (max. 15%) is added to Ribolla wine from the previous year. In the absence of oxidation (typical of maceration processes), the alcohol in the wine extracts the aromatic components contained in the skins of this unique grape variety. The infusion period lasts from two to eight weeks, depending on the aromatic fraction required. Ageing is in steel containers for 6 months and a further 6 months in bottle.
Alcoholic content: 12,50%.
Serving temperature: 12°C.
Suggested food pairing: cold starters, soups, velvety creams, vegetable pasta and rice disse and fish dishes.
