Pasta salad with Mezzi Rigatoni n.32, iceberg, oyster mayonnaise and tempura shrimp


Pasta salad with Mezzi Rigatoni n.32, iceberg, oyster mayonnaise and tempura shrimp



  • Mezzi Rigatoni n.32 La Molisana   320g
  • Extra virgin olive oil   1 lt
  • Seed Oil   300 ml
  • Salad   200g
  • Frozen Water   200ml
  • White flour   100g
  • Capers   5g
  • Anchovies   5g
  • Oysters   n.3 pieces
  • Shrimp   n.2 pieces
  • Garlic   n.1 piece
  • Egg yolk   n.1 piece
  • Salt   to taste


For mayonnaise, pour into a container with high borders garlic, capers, anchovies, oysters, the previously extracted liquid of the prawns' heads and blend it all slowly. Incorporate little by little the extra virgin olive oil.

In a bowl, mix the ice water and egg yolk, then add little by little the flour. Working the mixture, leave some lumps of flour remaining visible.

Clean the shrimp, dip them in batter and cook in seed oil.

In boiling salted water cook the Mezzi Rigatoni 32, drain it al dente and let cool, then drizzle with extra virgin olive oil.

Clean the salad and season with mayonnaise. In a shallow dish, arrange the salad and arrange on top the pasta and tempura of shrimps.

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