Victoria Blamey connected with La Cucina Italiana Editor in Chief Maddalena Fossati from her home to share a pasta recipe during #BUTTALAPASTA IG Live event.
The creative Chilean chef didn’t disappoint and brought her innovative approach to cooking and preparing an original dish with few ingredients found while in quarantine at home: spaghetti neri with a shrimp ragù, guanciale, ramps and tomato confit.
While she made a similar pasta at Gotham Bar & Grill with octopus ragù and sepia, where she was serving 250 to 300 people per service, this was her first time trying this recipe.
Follow her steps to bring this fresh and elegant idea to the dinner table.
The shrimp roasts in oven 325°F with just a little of olive oil a little. She then puts the shells in a pot with a little bit of water to make a light stock.
While she cooks the spaghetti neri, a black pasta made with black squid ink, in salted boiling water, she prepares the light sauce, by first browning just half a slice of diced guanciale in some olive oil.
She adds some Espelette pepper to the guanciale (peperoncino and other chili peppers work as well), and then just 2/3 sliced ramps. “It gives a sweet aroma instead of garlic,” she pointed out, “I like to layer the flavors. ” Next, she adds the tomato confit, but a grated tomato or tomato paste can be used instead.
When she adds the shrimps with some of the stock prepared in advance. “It is not super saucy, with big pieces of shrimp,” she noted, “I like a light sauce.”
She finally adds the pasta in the sauce, and mix it all together with cooking water and olive oil.
The last touch is a bit of squeezed lemon juice, to add freshness.
Enjoy and stay tuned for more exclusive IG Live events with celebrity chefs on #BUTTALAPASTA @LaCucinaItalianaUSA.
