Tagliolini with Prawns and “tartare” of Bufala Mozzarella

tagliolini gamberi e bufala

Difficulty : low

preparation time 10-15 min

cooking time 10-15 min

Cook this dish is a small thanks to my son.

Large, complex and not always pleasant changes of private nature and work are influencing my current life.

Lately my mood reflects that of a person on a russian mountain traveling in darkness… everything just as challenging.

He sees what i am going and I am near as can but so fantastic. I am proud of you, Lo. Thanks, my love.

Now, before starting to cook, two suggestions…

So much to do the usual pairings, open yourselves a bottle of an Alto Adige Pinot Blanc , or a Trebbiano d’Abruzzo and take a glass.

For the choice of wine, i prefer something only aged in steel, so the sapid components and minerals will balanced for good trends sweets of prawns and  Bufala

While open the wine put on this piece, let yourself be carried away by the music and stop thinking :

My Sun – Dave gahan & the Soulsavers (Angels & Ghosts, 2015)


Doses for 4 persons

500 gr of tagliolini with fresh egg (if you want to do them, well, otherwise get from someone bravo because otherwise it would be a nice way to spend the other ingredients)

1 bufala mozzarella from 200-250 gr. outside the refrigerator for at least 20 minutes

2 zucchini medium

12-15 datterini tomatoes

16 Fresh prawns .

If you do not live in Mazara del Vallo, Sanremo or similar places need a clarification : ask your fishmonger of confidence to give you those to be consumed raw or ask them how to deal with them before using them (e.g. passage in the fridge or freezer depending on the possibilities)

1 piece (10 cm) of the leek of Cervere, site and spot (i had these..)

Extravirgin Oil

Extravirgin Oil with fresh Chili

Salt to taste.

While boil the water of the pasta, on a cutting board slice the pachino and zucchini slices small, while the leeks must be chopped a little more finely.

Put a couple of tablespoons of oil ages in a pan by high edges by placing a brown leeks and, shortly after, the zucchini and the tomatoes and let go the whole for 7-8 min, salting q.s.

Meanwhile remove the heads and the carapace (the external armour) including the queue to prawns. Now cut with a knife back to eliminate the intestine by sliding it carefully to avoid breaking it.

Keep two whole prawns for each one and other make a tartare put it aside. Repeat this type of cut also for the Bufala mozzarella but chop finely very finely and put this in a bowl.

Throw away the pasta in boiling water after it is salted, cook 3-4 min (should be sufficient), drain and pour it in the pan with the sauce to which you will add the tartar of prawns and a tablespoon of oil E.V.O chili pepper.

Skipped all in pan for a couple of minutes maximum to fire high, put in the plates and taking care to put above each portion a tablespoon tartare of Bufala mozzarella and the two prawns set aside before.

The final effect should be interesting, and anyway my son loved ..

Let me know

Maurizio Marchisio

Da circa vent’anni frequento quotidianamente Il mondo del Food & Beverage anche sotto forma di lavoro ed ogni volta che mangio, bevo, viaggio o cucino diventa automatico confrontare, curiosare, sperimentare, perchè è più forte di me provare ad immettere nel caos ordinato che alberga nella mia testa l’infinità di stimoli cognitivi e culturali che mi fornisce questo variegato ed incoerente mondo enogastronomico.

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