As in a romantic or friendly relationship, time can promote weariness … it is the same between pasta and foodies. Based on this observation and to allow all pasta aficionados to rediscover the pleasure and intensity of the 1st tasting / meeting; Barilla has imagined “Al Bronzo”, its new Premium range which will restore to amateurs the intensity of the first times, the emotion of the first bites.
Last November, Barilla thus unveiled a preview of its new “Al Bronzo” range alongside its exclusive partner Monoprix. The pasta of the new Premium “Al Bronzo” range is made from an exclusive recipe, resulting from a mixture of hard wheat grains selected for their high quality and high protein content, greater than 14%. It is their drawing process, unprecedented on the market, that will give consumers a unique taste experience, worthy of a first time! Called Lavorazione Grezza, the transformation invented by Barilla adds micro-engravings to the classic design of the bronze mold, in order to make the surface of the “Al Bronzo” pasta even rougher than the premium pasta on the market and thus hang the sauce. optimally. The taste experience is intense and unique!
So that we can discover this new range of pasta in the most beautiful (and good) way, the famous Italian chef Alba Pezone, imagined an entire recipe, to reproduce very easily.
Fusilloni Al Bronzo Lavorazione Grezza, prawns tartare, caper powder
For 400g of Fusilloni Al Bronzo
– 15 king prawns, raw, unshelled
– 5 raw shrimps, unpeeled (for the decoration)
– 2-3 lemons from Syracuse (or Menton) IGP (depending on size)
– 2 sweet white onions
– 60 g of Tuscan pine nuts
– 4 tbsp. salted Pantelleria capers
– 15 g of Pantelleria caper powder
– a few sprigs of fresh thyme
– olive oil
– salt, fleur de sel
> Take the zest, then the juice from the lemons.
> Place the zest in a small jar, cover with olive oil. Close and set aside in the fridge.
> Shell the prawns. Detail the flesh into a tartare.
> In a jar, season it: lemon juice, leafed thyme, non-desalted capers, olive oil. Do not salt, the salt of the capers will take care of it. Please cover the tartare with this marinade. Close and set aside in the fridge.
> With the heads and shells of the prawns, prepare a shellfish stock.
> Place them in a saucepan, cover with water. Bring to a shudder. Turn off the heat and let steep for 10 minutes. Filter with a fine sieve. Reserve in the fridge.
> Roast the pine nuts in a dry pan.
> Melt the sliced onions in a pan with a drizzle of olive oil, without coloring.
> Brown the shrimp in a pan with a drizzle of olive oil.
> Reserve all these ingredients separately.
> Cook the fusillon in a large saucepan of salted water, brought to the boil. Drain them halfway through cooking. Finish cooking in a wok with the onions and 2 tbsp. lemon zest in olive oil. Gradually add the shellfish stock, continue cooking over high heat.
> Two minutes before the end of cooking, stir in the prawns tartare. Mix, let the juice evaporate, still over high heat. The fusillion should be real dente.
> Divide the fusilloni between the plates, sprinkle with pine nuts, sprinkle with caper powder, decorate with the shrimps (1 per plate). If necessary, salt with fleur de sel.
At table !
Do you know ? This technique, which consists of finishing the cooking of pasta in a large pan or in a wok, so that they soak up the condiments, juices and sauces, is called, in Italian, risottare. Which means: cook the pasta like a risotto.
Trick. You can make all the preparations the day before and keep them in the fridge. On the day of tasting, bring them back to temperature by taking them out of the refrigerator 30 minutes before cooking the pasta. All you have to do is cook and season the fusilloni.
Elisabeth sall