Italian
Tagliolini al Nero with Red Shrimp, Guanciale and Burrata
by Federico Fusca Chef · 332K subscribers on YouTube
A perfect marriage of sea and land: black tagliolini with squid ink, marinated red shrimp, crispy Calabrian guanciale, and creamy burrata, finished with lime zest.
- Difficulty
- medium
Ingredients
8 items- Guanciale CalabreseCut into strips (listarelle)
- Gamberi Rossi SicilianiSicilian red shrimp, cleaned (head, shell, intestinal vein removed)
- 2 pcsLimeTwo limes: one for juice and zest in the marinade and burrata cream, the other for juice and garnish zest
- 1 pcsBurrataUsed to make a creamy sauce with olive oil and lime zest
- Olive OilExtra virgin olive oil for the burrata cream
- Tagliolini FreschiFresh egg pasta, tagliolini shape
- Cuttlefish InkSquid ink, a drop for colouring and flavouring
- Salt(optional) — For cooking the pasta water, to taste
Method
- Cut the Calabrian guanciale into strips.
- Cook the guanciale in a pan until crispy, then set aside to dry, keeping the rendered fat in the pan.
- Massage two limes, prick them, and squeeze the juice into the guanciale fat.
- Add the Sicilian red shrimp to the pan to marinate in the lime-guanciable fat mixture.
- Take a burrata and create a cream by mixing it with olive oil and a little lime zest.
- Cook fresh tagliolini pasta in salted boiling water.
- Sauté the cooked tagliolini in a pan with a drop of squid ink (risottare).
- Emulsify the pasta (mantecare) until creamy.
- Plate the tagliolini with the burrata cream, marinated red shrimp, crispy guanciale, and a final sprinkle of lime zest.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
