[PEDRO LARUMBE] SALAD OF PASTA AND LARGE RED SHRIMPS WITH CARROT OIL
INGREDIENTS
300 g Gallo Tricolour Farfalle
8 large red shrimps
200 ml Carrot Oil*
8 slices Parmesan cheese
pine nuts
chopped chives
chervil
lamb's lettuce
watercress
cherry tomatoes
reduced Balsamic Vinegar
virgin olive oil
soy sauce
sesame
METHOD
Cook the pasta until it is al dente, drizzle with olive oil and leave to cool. Lightly dress with the vinaigrette. Peel the shrimps and cook on the griddle. Once cooked, place on top of the pasta and drizzle with 2 or 3 soup spoons of carrot oil*. Garnish with cherry tomatoes, lamb's lettuce, watercress, the Parmesan cheese and the pine nuts. *For the Carrot Oil: 1/2 l 0.4 Olive Oil, 300 g carrot, 1 soup spoon lemon juice, salt and pepper. Place all the ingredients except for the lemon juice, in a cooking pot to simmer and slow-cook for half an hour. Process in a Turmix, strain and add the lemon juice.
