Mediterranean summer dining comes alive in the balance of sea and soil. Chef Giuseppe Mulargia of FH55 Grand Hotel Palatino crafts a signature dish: handmade Spaghetti alla Chitarra paired with raw red prawns, deep shellfish bisque, and Roman zucchini.
Land and sea strike an effortless balance. Fresh egg pasta anchors a play of contrasting textures and temperatures: sweet, delicate raw red prawns meet crisp Roman zucchini, while a warm bisque made from toasted shells adds layered salinity.
Freshly cut chitarra pasta is tossed in a velvety zucchini cream, topped with raw prawns, and brightened by a citrus-marinated zucchini brunoise. A ladle of warm bisque and a finish of extra virgin olive oil bring immediate depth—capturing the essence of Italian coastal dining in a clean, essential recipe.
An Authentic Red Prawn Pasta Recipe from Rome
Ingredients (Serves 2)
For the Fresh Pasta
For the Sauce & Garnish
For the Bisque
Procedure
For the Fresh Pasta
In a stand mixer fitted with the dough hook, combine the semolina, type 00 flour, and a pinch of salt. Gradually pour in the egg yolks, kneading until a smooth, elastic dough forms. Wrap tightly in cling film and rest in the refrigerator for at least one hour.
For the Shellfish Bisque
Peel and clean the red prawns, keeping the tails chilled and reserving the heads and shells. Arrange the shells on a baking tray and roast in a preheated oven at 190°C (375°F) for 8–10 minutes until deeply golden and fragrant.
Roughly chop the celery, carrot, onion, and cherry tomatoes. In a saucepan, sweat the aromatics in a splash of olive oil, then add the roasted shells. Cover halfway with ice cubes, then fill to three-quarters capacity with cold water. Bring to a gentle boil, skim any surface impurities, and simmer on low heat for 45 minutes. Strain through a fine-mesh sieve and keep warm.
For Rolling and Cutting the Pasta
Roll the chilled dough through a pasta machine into thin sheets (about 1–2 mm thick). Press the sheets over a traditional chitarra frame (or cut into square spaghetti), dusting lightly with semolina to prevent sticking.
For Rolling and Cutting the Pasta
Zucchini Cream: Trim 3 zucchini, keeping only the outer green skin. Blanch the green peel in salted boiling water until tender, then plunge immediately into an ice bath to lock in the vibrant color. Blend with extra virgin olive oil until silky and emulsified. Season with salt and pepper.
Citrus Brunoise: Using the fourth zucchini, peel the green exterior and finely dice it into a minute brunoise. Season with extra virgin olive oil, salt, black pepper, grated lemon and orange zest, and a few drops of fresh juice. Marinate for 10 minutes.
Plating
Cook the spaghetti alla chitarra in salted boiling water until al dente (roughly 2–3 minutes). Drain and toss directly in the warm zucchini cream until evenly coated.
Twirl the pasta into warm serving bowls. Arrange the fresh raw red prawns over the top, scatter the citrus zucchini brunoise, and finish with several spoonfuls of hot bisque and a ribbon of extra virgin olive oil. Serve immediately.
Chef’s Note
For raw preparation, ensure the red prawns are certified blast-frozen (sashimi-grade) for safe consumption. Alternatively, sear the prawn tails briefly in a hot skillet for 30 seconds before folding them into the zucchini sauce.
Photo credit: Courtesy of FH55 Grand Hotel Palatino / Travel Marketing 2 Press Office