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

RECIPES LA MOLISANA


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

 
PREPARATION

INGREDIENTS:

  • 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

INSTRUCTIONS:

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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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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