Spelt spaghetti with prawns, Salicornia and avocado. A marine plate, Lightweight, avocado and prawn cakes tones but also on iodized salt and flavor of salicornia, also called sea asparagus, that here I blanched a minute just to not do lose crispiness, color and taste. Salicornia is a succulent plant that grows in saline soils, Hence the strong salinity, and is a perfect complement to the fish. It was a long time that I wanted to experience it, but I've never found before. Spelt pasta has a flavor, that goes well with the sweetness of the shrimp and avocado, better – in my opinion – the traditional durum wheat pasta. To stir the whole thing I used a bisque made with crawfish heads, pure taste of the sea.
Ingredients for 4 people:
- 360 grams of spaghetti di farro
- 16 Red prawns (If possible of Mazara del Vallo)
- an avocado
- a carrot
- 2 cherry tomatoes
- salt and pepper
- a stalk of celery
- half fresh onion
- a clove of garlic
- two tablespoons of brandy
- grated rind of 1 lemon
- a bunch of salicornia
- 6 Tablespoons extra virgin olive oil
Clean the prawns leaving aside the heads and carefully removing the intestines within the queue. Put the code in a bowl with a few drops of oil and half the grated lemon rind. Prepare the shrimp bisque putting the heads of shellfish in a pan and toast for a minute: then add the carrot, the Pachino, the onion and celery, cleaned and cut into pieces, Deglaze with brandi, After the alcohol has evaporated, combine cold water to cover and leave to cook for 30-40 minutes. Torque the heads of shrimps and filter the bisque into a colander.
Wash the salicornia (should be washed in seawater but oh well, minimize cleaning time) and clean it, Standing out from the branch the florets. Cut into pieces not too small and sbollentarla for a minute in unsalted water (salicornia is very very tasty). Drain and set aside without throwing the water used to cook the salicornia, in which – properly stretched – We will cook the spaghetti di farro.
Wash the avocado, remove the peel and core and cut into small cubes: Sauté in a pan for a minute with the oil and a clove of garlic. Season with salt and pepper. In a pan, scald shrimp and set aside. Meanwhile, boil the pasta in water in the cooking of salicornia (Add other cool if necessary) and drain it with 5 minutes earlier than normal cooking time: finish cooking the pasta in the pan together with the avocado (After you remove the garlic) and salicornia, blending with the shrimp bisque, that will add little by little. When the pasta is buttery and got to baking, Add the grated lemon rind and the prawns and serve.
THE PAIRING: In this dish the sweetness, due to shrimp and avocado, We match, by contrast, a sparkling wine and the subtle flavour. A Conegliano Valdobbiadene Prosecco superiore Docg may be the one for our. We suggest, in particular, the “Cavalier brut organic” produced by Zahara. Is’ a wine with aromas of Green Apple with notes of herbs and citrus notes, with a fine and persistent perlage and a balanced taste.