Pici with Shrimp Ragu and Rosemary Breadcrumbs Recipe
Pici with Shrimp Ragu and Rosemary Breadcrumbs Recipe
and Rosemary Breadcrumbs
SHRIMP STOCK
2 onions, julienned
1 head garlic
1 head fennel, chopped
5 lbs shrimp shells and heads
8 oz canned tomatoes, milled
1/2 bunch thyme
1/2 bunch oregano

In a large stock pot, sweat the onions, garlic, and fennel, and then add the shrimp shells. Slowly roast the heads in the pot. As they turn color, break the bodies up.

Continue to roast the heads, and then add the tomatoes. Cook slowly for about 10 minutes.

Cover with water, add the herbs, and cook for 1 hour. Buzz with hand-held blender and strain.

PICI
1 kg 00 flour
1 tbs salt
24 oz tepid water
1 tbs olive oil

Combine the dry ingredients in a mixing bowl. Add the water and oil. Mix for 10 minutes.

Take the dough out, wrap in plastic wrap, and let rest for a few minutes.

Roll out 1/4-inch and then cut into 1/8-inch strands. Roll out with your hands, starting from the middle. Place the strands on a floured sheet tray and keep cool until needed.

ROSEMARY BREADCRUMBS
1 cup Japanese breadcrumbs
1 clove garlic, crushed
1 sprig thyme
1/2 tbs rosemary, picked and chopped
Salt to taste
Olive oil as needed
1 tsp chili flake
1 tbs parsley, minced

Dry toast the breadcrumbs with the garlic and thyme until golden brown. Remove garlic and thyme. Add rosemary, salt, and olive oil and chili flake to taste. Finish with parsley once cool and reserve.

TO PLATE
135 g pici pasta
5 oz shrimp stock
2 oz pomodoro sauce (use Sprezza Pomodoro Sauce or store-bought)
Extra-virgin olive oil as needed
Chili flake as needed
7 shrimp, cut
1 tsp butter
Sliced parsley as needed
Rosemary breadcrumbs as needed
Salt to taste

Cook pasta in boiling salted water until cooked 80% of the way.

Add the stock, pomodoro sauce, and 3 ounces of pasta water to a sauté pan. Add the pasta and the shrimp. Add a little oil and the chili flake.

Toss pasta until 90% of the liquid is evaporated and starting to glaze. Add the butter — off the heat — at the end, tossing to emulsify. Finish with parsley and taste for salt.

Plate and top with breadcrumbs.