Molisana - Rigacuore 500g

The new pasta shape from La Molisana is called “Rigacuore”, a name resulting from an idea of consumers. Similar to a small maccherone, but with the shape of a heart, the pasta – bronze drawn and with excellent cooking resistance – is rough and tough, with a porous surface that captures any seasoning.

500g

Recipe suggestion (serves 2)

M'ama non m'ama (he loves me, he loves me not)

100 g Rigacuore
12 big fresh Prawns
1 Passion fruit
Extra virgin olive oil, to taste
Salt, to taste
1 Lemon
1 Celery stalk
Fresh basil, to taste
1 Fennel

Method

Clean the prawns, with the pulp, make a tartare that we are going to season with salt, passion fruit, extra virgin olive oil and chopped fennel. Mix everything well and let rest for about 10 minutes.

With a potato peeler, create crispy celery chips, which we will rest for about 5 minutes in cold water with ice to ensure that everything becomes even crispier and the celery curls. With the prawns waste, instead, make a prawn sauce, bringing all the waste in an immersion blender and blend with extra virgin olive oil and a drop of cold water.

Blend well until the mixture is smooth and homogeneous. Strain the sauce through a fine-knit strainer and set aside.

Drop the Rigacuore La Molisana pasta into plenty of lightly salted water and cook for its cooking time.
At this point drain the pasta and season with the shrimp sauce and also add the zest of half a lemon. Stir everything well in the bowl.

Arrange the shrimp tartare in the center of a plate with the help of a pastry cutter and, on it, sprinkle the freshly seasoned Rigacuori.

Finish with crispy celery chips and a few leaves of fennel and serve.