Orecchiette,Gamberoni & Burrata
Often when cooking there are combinations that do not come to mind immediately, but that once known will not be able to forget. It is for example the case of prawns and burrata, which combined with orecchiette allow you to prepare a first course that will leave enthusiastic.
- 500 gr orecchiette
- 300 gr. prawns
- 1 carrot
- 1 onion
- 100 gr.tomatoes
- 2 glasses white wine
- 150 gr.burrata
- extra virgin olive oil
- peperoncino powder
- parsley
- salt
Clean the carrot and the onion and cut into small pieces.
Cut the tomatoes in half.
Heat the onion and the carrot on low heat with 2 tablespoons of oil and 2 tablespoons of water for 4 or 5 minutes.
Add more water if the bottom dries too much.
Rinse the prawns and peel them and put the heads and shells aside.
Add the heads and shells in the pot with the onions and carrots and cook for 3 or 4 minutes.
Add the white wine and let it evaporate.
Add the tomatoes, the peperoncino and 4 tablespoons of water.
Cover with a lid and continue cooking for 20 or 25 minutes over low heat, adding hot water if it dries.
Blend the mixture with an immersion mixer, then filter the sauce with a strainer.
Heat a little oil in a saucepan and add the garlic.
When the garlic is” golden “(it’s starting getting some colour), remove it from the pan and add the prawns, browning them briefly for 1 minute.
Turn off the heat and add the prepared sauce.
Cook the orecchiette into boiling and salted water.
Drain them really “ al dente”, keeping aside some cooking water.
Sauté the orecchiette in the prepared sauce adding, if necessary, the cooking water kept aside.
On a serving dish put the burrata in the middle and the orecchiette around
Serve pouring a little oil on the burrata and dusting with the minced parsley.
Let the heat of the pasta and the sauce soften the burrata, to make the dish more tasty.
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