Pasta potatoes and scampi

To prepare pasta with potatoes and scampi, first make the Vegetable broth following our recipe and keep it warm. Proceed to How to clean shrimp: remove the head 1, eliminate the shell 2 and the vein, then finely chop the flesh 3. Transfer them to a bowl and let them rest in the refrigerator until needed.

Now focus on the cheese, pepper, and anchovy sauce: pour the cream into a small saucepan, then add the black pepper 4, grated caciocavallo cheese 5, and anchovy sauce 6.

Heat gently while stirring with a whisk 7 until you obtain a smooth and velvety mixture 8. Set aside and work on the potato cream: peel and chop the shallot 9.

Peel the potatoes and cut them first into slices, then into sticks, and finally into small cubes 10. In a pot, heat a drizzle of oil, add the shallot 11, and sauté for a few minutes. Add the potatoes 12.

Cook on high heat for about 5 minutes, stirring constantly to prevent sticking 13. Once the potatoes are uniformly golden, cover with the hot vegetable broth 14 and continue cooking for another 6 minutes. Once cooked, off the heat, scent with grated lemon zest 15.

Season with salt 16 and transfer everything to a jug. Add lemon juice and oil, then blend with an immersion blender 17 until smooth and velvety 18. Set aside.

At this point, cook the pasta in plenty of salted water 19; cook 3-4 minutes less than the time indicated on the package. Meanwhile, prepare the base for the pasta: in a saucepan, pour a few ladles of vegetable broth 20, then flavor with grated lemon zest 21.

Add the oil 22 and bring to a boil. Drain the pasta and transfer it to the saucepan 23, then add the potato cream 34.

Stir and finish cooking the pasta 25. At the end of cooking, on low heat, add the lemon zest 26 and a dash of white pepper 27.

Finally, gloss with a drizzle of oil 28. Turn off the heat and let the pasta rest. Meanwhile, season the scampi tartare with lemon juice 29 and anchovy sauce 30.

Scent with lemon 31 and lime zest 32. Add a pinch of salt and white pepper 33. Gently mix to blend the ingredients well.

Everything is ready for plating: place a generous spoonful of scampi tartare in the center of the plate 34, then add the pasta and potatoes 35 and the cheese and pepper sauce 36.

Place another teaspoon of scampi tartare on the pasta 37 and finish with chopped parsley 38. Your pasta with potatoes and scampi is ready to be served 39!