Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns

Procedure

• 1

  Make a water bath of wild garlic and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta for 4 hours at 54°C.

• 2

  Finely mince the wild fennel and fresh chili pepper.

• 3

  Remove the shell and devein the prawns.

• 4

  Prepare a tartare of prawns and marinate in Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta and lemon zest.

• 5

  Prepare cooking oil using Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta seasoned with wild garlic, chili pepper and wild fennel.

• 6

  Cook and then sauté the spaghetti, arrange on a plate and garnish with the tartare of red prawn.