Ingredients
Preparation
Knead the flour with the eggs until smooth and uniform. Roll out a thin sheet of pasta and cut it into even rectangles. Blanch them in salted water for a few seconds, then chill immediately in ice water.
Cook the peeled potatoes, cut into cubes, in salted water, then blend them with part of the ricotta until velvety smooth.
In a blender, purée the blanched zucchini with Extra Virgin Olive Oil, fresh basil, garlic, Parmigiano Reggiano PDO, and the remaining ricotta to obtain a creamy green pesto.
Clean the red shrimp, removing the shells and vein. Lightly season with Extra Virgin Olive Oil, salt, and pepper.
On a serving plate, alternate layers of pasta with the zucchini pesto and the potato cream, using a piping bag for a neat presentation.
Arrange the marinated shrimp on the top layer and finish with a drizzle of Extra Virgin Olive Oil and a light dusting of black pepper.
