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.

02 November, 2015
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serves for


total time

0 HR 0 MIN


Green Tomatoes
300 g
3 kg
Olive oil
100 g
100 g
200 g
300 g
White Wine
200 g
100 g
Cottage Cheese
200 g, fermented
100 g
150 g
3 each
50 g
Fleur De Sel
5 g
10 leaves
5 leaves, fresh
3 cloves
Spaghetti Pasta
500 g, di Gragnano
Pink Pepper
Olive oil
20 g


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 cottage cheese, milk and cream in a 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.

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