Amalfi lemon tagliolini with raw shrimp

The flavors of our Amalfi Coast and our sea blend into a dish that will surprise you.

Ingredients for 4 servings:

• 250g all-purpose flour
• 2 medium eggs, 70g
• 1/4 cup of lukewarm water
• Oil, salt, and white pepper
• Semolina for the work surface as needed

For the dressing:

• 2 knobs of butter
• 1 lemon – only the blanched peels cut into julienne strips
• 1 tablespoon of oil
• Salt to taste and pepper
• 300g of very fresh peeled shrimp
• Fresh marjoram leaves

Procedure

1. The day before, in a bowl, pour the flour, break the eggs, add the water and a drizzle of oil, and the ground pepper,
mix with a fork then use your hands to knead until you get a homogeneous dough, store in the fridge
wrapped in plastic wrap.
2. The next day, take the dough out of the fridge, let it rest until it reaches room temperature, take the
ball, cut a slice and roll it out with a rolling pin on a wooden surface dusted with durum wheat semolina,
continue working with the rolling pin until you get a very thin sheet, then cut it into regular rectangles, cut
the pasta with a knife (long blade): tagliolini (1 cm), tagliatelle (2 cm)
Let it rest in the fridge in a wide container, with a sheet of baking paper underneath.
3. In plenty of salted water with a drizzle of oil, bring the water to a boil, simultaneously place a non-stick pan
on the stove with the butter, oil, and lemon peels, let them brown over low heat then add 2 ladles of cooking water
4. As soon as the water reaches a boil, drop the tagliolini and when they rise to the surface, lift them and add to the sauce. Mix well.
5. Serve by twirling the tagliolini horizontally with long tongs, add the raw shrimp on top, seasoned
first with salt, oil, and whole white peppercorns. Garnish with lemon powder and a few marjoram leaves.

For the lemon powder
• Peel freshly picked lemons with a peeler, do not cut the white part (the pulp).
• Dry the peels on a baking sheet lined with parchment paper, in the oven at 60°C for about 3 hours, let cool
• Blend the dried lemon peels in a mixer until you get a yellow powder.
• Store in glass jars with airtight lids and use the powder to flavor desserts, creams, and garnishes.