Ingredients for 4 portions:
300 g yellow tomato sauce
320 g Gragnano “spaghettone” thick spaghetti
8 red shrimp, peeled and deveined
200 g burrata cheese
60 g puffed pork rind
Basil buds

 

PROCEDURE

For the yellow tomato sauce:
Sauté unpeeled crushed garlic in abundant olive oil; blend and then strain yellow tomatoes through a chinois into the pan.
Cook over medium heat for about 30 minutes; strain and adjust seasoning (salt and sugar).

For the puffed pork rind:
Deep-fry strips of pork rind at 165 °C in seed oil until the rind puffs up and colors slightly.

 

For the other ingredients:
Tear the burrata into pieces and drain well to avoid excessive release of liquid into the finished dish.
Cut the shrimp in half lengthwise and season sparingly with salt and oil.

Cook the spaghettoni for 10 minutes in abundant boiling water containing ca. 1% salt. Drain; stir into the yellow tomato sauce and simmer for circa 2 minutes; adjust the oil and salt.
As soon as the pasta is cooked to taste, work quickly to keep it as hot as possible while plating.

 

Plating:
Using Chinese tongs and a tall, 5-cm diameter ring mold, roll up each portion of spaghetti so that it maintains its shape after the mold is removed.
Top the molded spaghetti with the burrata cheese, then the shrimp, and finally the pork rind.
Garnish with a tablespoon of yellow tomato sauce and the basil buds.