Spaghettini dei Campi with Scampi, Green Tomato and Fermented Cottage Cheese

Spaghettini dei Campi with Scampi, Green Tomato and Fermented Cottage Cheese

Spaghettini dei Campi with Scampi, Green Tomato and Fermented Cottage Cheese

An exclusive pasta recipe by chef Ana Ros: find out how to make spaghetti with scampi (langoustines), green tomatoes and fermented cottage cheese.

November 2, 2015

serves for

6

total time

0 HR 0 MIN

ingredients

green tomatoes
300 g
Scampi
3 kg
Olive oil
100 g
butter
100 g
Shallots
200 g
Carrots
300 g
White wine
200 g
Cognac
100 g
cottage cheese
200 g, fermented
Milk
100 g
Cream
150 g
Lemon
3 each
sugar
50 g
fleure de sel
5 g
basil
10 leaves
Bail
5 leaves, fresh
Garlic
3 cloves
spaghettini
500 g, di Gragnano
Pink pepper
Olive oil
20 g

Preparation

Step 01

For the Green Tomatoes

  • Make a small cross on tomatos.
  • Boil tomatoes for 30 seconds.
  • Remove them from water, transfere to ice.
  • Peel tomatos and but them to small cubes.
Step 02

For the langoustine (scampi) bisque

  • Melt shallots slowly on olive oil and butter, add chopped carrots and finally langoustine heads.
  • Mash them white slowly frying.
  • Degaze with cognac and white wine, reduce add ice and cold water.
  • Cook for a few hours, filter, reduce for another half an hour.
Step 03

For the fermenetd cottage cheese fondu

  • Put all the three ingredients in thermomix and bring it to 70°C, full speed.
Step 04

For the Candy Lemon

  • Peel the lemons, cut the peel to julienne, boil 3 times, changing water every time.
  • Squeeze the juice of the 3 lemons, add sugar and lemon peels and cook slowly for 30 minutes.
  • Add basil leaves and let it cool on room temperature. 
Step 05

To Finish

  • Heat the olive oil with garlic cloves, remove garlic, add the green tomatoes and deglaze with bisque.
  • Cook spaghettini on 3/4, and finalise cooking in the sauce.
  • Turn off the fire, mantecate with olive oil and finally add langoustine tails, fresh basil leaves, pink pepper and lemon peel.
  • Place a warm fermented cottage cheese fondue on the bottom of the plate and place pasta on the top.
  • Spread a bit of candied lemon juice around.
a close-up of Ana Roš

Ana Ros

Winner of numerous awards, Ana has been invited to cook all over the world, discover her history and the features of her cooking.

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