Fusilli, butter sauce and red shrimps tartare with Franciacorta Hamrin
Our constant pasta cravings brought us to this new Wine&Pasta pairing, with WINE REVIEW and VIDEO-RECIPE. This time we picked fusilli, a short and curled shape of pasta we are definitely crazy about. If you don’t like elaborated recipes and long preparations, you are in the right place! With this simple dish you’ll get a surprisingly good result with only a few ingredients and skills.
The whole idea of the dish came to us from a classic, as usual. Pasta al burro is the typical dish Italian kids are served with at least once a week. No efforts for the parents, delicate flavors for the kids. So, it reminds us all of childhood and represents comfort food. That’s what makes it a perfect example of Italian food&wine tradition to share with you. Of course, we had to give a more adult and sophisticated touch, so we decided to make a special cardamom butter sauce with red shrimps tartare and hazelnut crumble.
Wine tip: with the fat coming from the butter and the shrimps tartare, this dish needs to be paired with something fresh, dry and cleaning. Anything better than Franciacorta? We don’t think so. And we are sure you will agree.
Ingredients x2
180 g fusilli
5 red shrimps
35 g butter
cardamom
pink pepper
one lime
salt
olive oil
Procedure
Put water into a pot and let it come to a boil. Don’t forget to salt the water when it’s boiling and before you put your pasta in it. You will ruin it if you salt it when cooked. When you hear the water boiling, put your fusilli inside.
In the meanwhile, prepare your red shrimps tartare by simply removing heads and shells and cutting the shrimps into pieces. Add some drops of olive oil, a bit of salt and some lime juice and put aside.
Roughly cut some hazelnuts and put aside.
Then, put a big knob of butter in a hot pan and add a spoon of cooking water to create an emulsion. Add some cardamom powder to give your butter sauce a special aroma.
Cook your pasta for half the time indicated on the bag and then drain it and pour it in the pan with the cardamom butter sauce. Finish cooking your fusilli in the pan, adding some cooking water from the pot when needed.
Now, just take your favorite dish and start plating. We like plating short pasta horizontally, creating a line instead of a circle or a nest, as we do with long shapes. We suggest you using two spoons if you want to plate it the same way. It will be a lot easier. Now, take the shrimps tartare, line in on your fusilli and let the hazelnuts crumble fall on top of everything.
If you have it in your pantry, try adding some pink pepper. It will boost the overall aroma of the dish!
Time for wine pairing? Pop a bottle of Franciacorta Hamrin and let it clean and refresh your mouth after each bite. We personally found a LOVELY MATCH between the butter sauce in the pasta and the bread and bakery flavors in the wine.
If you want to know more and make the recipe on your own, just click here and watch our wine review + video recipe.
