The Ultimate Coastal Elegance

This dish represents the pinnacle of Mediterranean luxury. We combine the "Gold of Sicily"—Bronte pistachios—with the prized Mazara del Vallo red prawns. The secret lies in the temperature contrast: the pasta is served piping hot, coated in a rich umami reduction made from the prawn heads, while the prawn tails are placed on top raw (carpaccio style) to preserve their buttery, oceanic sweetness.

Ingredients

For the Pasta & Prawns:

• 200g Artisanal Paccheri di Gragnano
• 8-10 Large Red Prawns (Gambero Rosso or Carabineros)
• 1 Shallot, finely minced
• 60ml Dry Vermentino or Pinot Grigio
• A pinch of Peperoncino (Chili flakes)

For the Pistachio & Burrata Element:

• 50g Toasted Bronte Pistachios, roughly chopped
• 100g Fresh Burrata heart (Stracciatella)
• Zest of 1 organic Amalfi Lemon
• Handful of fresh Basil leaves

Finishing Touches:

• Premium Extra Virgin Olive Oil
• Maldon Sea Salt

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Cooking Instructions

1. Prepare the Prawns

Carefully peel the prawns. Remove the heads and shells, but do not discard them. Clean the tails, remove the intestinal vein, and place them between two sheets of parchment paper. Gently flatten them with a meat mallet to create a thin carpaccio. Keep these chilled in the refrigerator until the very last second.

2. The Umami "Bisque" Base

In a wide skillet, heat 2 tablespoons of olive oil. Add the minced shallot and the prawn heads. Sauté on high heat for 3 minutes, crushing the heads with a wooden spoon to release all the flavorful juices. Deglaze with the white wine and let it reduce by half. Strain this liquid through a fine-mesh sieve into a clean pan, discarding the solids. This concentrated nectar is your sauce base.

3. Cook the Paccheri

Bring a large pot of heavily salted water to a rolling boil. Add the Paccheri. These large tubes take time—usually 12-14 minutes. Aim to pull them out 2 minutes before the package says "al dente."

4. The Mantecatura

Transfer the undercooked pasta directly into the pan with the prawn reduction. Add a ladle of pasta water. Toss vigorously over medium-high heat. The starch from the pasta will emulsify with the prawn essence and a drizzle of olive oil to create a creamy, orange-hued glaze. Fold in half of the crushed pistachios.

5. Plating

Place 5-6 Paccheri tubes vertically on a warm plate. Drape the cold prawn carpaccio over the hot pasta—the residual heat will just barely "cook" the underside of the prawn, changing its texture.

Top each portion with a generous dollop of cold Burrata cream, the remaining crunchy pistachios, fresh lemon zest, and a few torn basil leaves.

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Serving Suggestions

• Wine Pairing: Pair this with a crisp, saline Etna Bianco or a Vermentino di Gallura. The minerality cuts through the creaminess of the burrata and complements the prawns perfectly.
• Service Tip: Serve immediately. The contrast between the hot pasta and the cold prawn/burrata is essential to the sensory experience of this premium lunch.