Tuorlo with herb pesto, red prawn and yoghurt
Chef Tommaso Zoboli
Difficulty
Easy level
Course
Appetizer
Recommended serving
2 Tuorlo units per person
Ingredients
BluRhapsody® 3D pasta
Red prawns
Anchovy drippings
Basil and mint
Parmigiano Reggiano cheese
Black garlic
Pine nuts
Greek yoghurt
Lime zest
EVO oil, salt, lemon-flavoured oil
Preparation
1.
Chop the prawns using a knife and season with lemon-flavoured oil, anchovy drippings and pepper. Blend basil, mint, Parmigiano cheese, pine nuts, black garlic and season with salt. In a separate bowl, season your yoghurt with oil, lime zest and pepper and pour into a pastry bag.
2.
Cook your pasta in boiling salted water for 2 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).
3.
Stuff with pesto, yogurt drops and your tartare. Add toppings.