Bottoni di grano arso (burnt wheat pasta), buffalo ricotta, lemon, red shrimp | Pasquale T | Chef Re

Ingredients

• 150 g burnt wheat flour
• 50 g strong flour
• 50 g semolina
• 105 g egg yolk
• 75 g whole eggs
• 300 g fresh buffalo ricotta cheese
• Salt to taste
• Pepper to taste
• Parsley to taste
• 1 ripe tomato
• 1 carrot
• ½ fennel
• 1 orange peel
• 1 g Garda saffron pistils
• 500 g sea fish carcasses
• 1 bay leaf
• Thyme to taste
• 50 cl vermouth
• 1 onion
• 1 clove of garlic
• 2 l water
• 1 untreated lemon
• 1.8 kg water
• 680 g sugar
• 35 g salt
• 6/8 red prawns from Mazara del Vallo
• Extra-virgin olive oil