The Michelin starred chef Roberto Allocca, from the Relais Blu in Massa Lubrense, shows his recipe “Amorini with shrimp carpaccio, little squids and candied tomatoes”.

Ingredients

400 gr Amorini (pasta)

280 gr little squids

40 gr shrimps

n° 8 fresh tomatoes

40 gr buffalo butter

50 gr leek

50 gr fennel

50 gr celery

1 bundle of parsley

5 garlic slices

1/2 lemon and orange peel

50 ml brandy

50 ml white wine

14 cups of extra vergin olive oil

-thyme, basil, laurel oak, oregano, salt, pepper and powdered sugar.

Method

Wash the tomatoes, cut them and put into a pan. Cook them slowly for 25 minutes, then peel them and cut into four parts, remove all the seeds. Place them on a baking tray with a little bit of oil, salt, basil, oregano, powdered sugar, thyme, lemon and orange peel, two garlic slices and bake at 70° C for 2 hours. Peel and devein ten shrimps and place them into a paper baking case of 15 cm. Then place the mixture in the freezer and let him keep cold for 1 hour. Make a sort of bouquet tying thyme, parsley, laurel oak and basil together and cook it slowly with 8 cups of oil, 2 garlic slices and diced vegetables. Wait for a few minutes, add the shrimps head and carapace and carry the cooking on for other 2-3 minutes. Pour the brandy and the white wine, cook for a few minutes, then add 1 lt of water and cook for 30 minutes. Filter with a small colander and keep gravy somewhere. Take a plate and place the shrimps carpaccio on it, add salt, pepper and a little bit of oil. Cook the Amorini in boiled water and then add them to the gravy; add salt, pepper and oil. Add the squids at the end and cook for a few minutes. As an accompaniment to this course one can suggest a fruity flavoured wine. The chef recommend you drink “Costa D’Amalfi Bianco”.