Mazara red shrimp in a crust of angel hair pasta served on mashed Syracuse potato, with reduced Nero d'Avola red wine sauce and drops of orange blossom honey

Recipe for: 4 people


12 shrimps
175 g angel hair pasta
160 g Syracuse potatoes
20 g Giarratana onions
40 g caciocavallo cheese, grated cream, to taste
A pinch of nutmeg
80 g orange-blossom honey
2 eggs
Salt, to taste
White pepper, to taste
OLITALIA FRIDÒR oil for frying


  1. Clean the shrimps by removing the head from the shell and pull out the sand vein, leaving the tail.
  2. Beat the eggs, add the salt and pepper and grated caciocavallo cheese, and add the previously cooked and cooled angel hair pasta.
  3. Wrap each shrimp in the angel hair pasta and fry in a good quantity of OLITALIA FRIDÒR oil.
  4. When golden, leave to drain on kitchen paper.
  5. For the mashed potato, boil the potatoes, mash finely and leave to cool.
  6. Sweat the onions in a small pan with extra virgin olive oil and combine the mashed potato, salt and pepper, a pinch of nutmeg and cream to obtain the required consistency. 

Assembling the dish:
Place the finely mashed Syracuse potato in the centre of the plate, and set the shrimp on top as indicated in the photo; garnish with the basil leaves and fried tomato skins, decorate with the orange-blossom honey, warmed slightly to no more than 40°C (to avoid losing the natural antibiotic properties of the honey) and finish off with drops of reduced Nero d’Avola red wine sauce.

For the reduced Nero d’Avola red wine sauce: Place together in a small pan 100 g of wine, 50 g brown sugar, 1 bay leaf, orange peel, peppercorn, 2 shallots. Leave to reduce and use to finish the dish.

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