Lactalis Culinary

METHOD

For the Lemon Pesto

1. In a food processor, combine basil, lemon zest, walnuts, olive oil, and Parmesan.

2. Pulse until smooth and emulsified. Set aside.

For the Roasted Salsa Macha

1. In a small saucepan, heat olive oil over medium heat.

2. Add peppers, garlic, and peanuts. Toast gently until fragrant and lightly browned.

3. Remove from heat, stir in sesame seeds, and allow to cool slightly.

4. Transfer to a blender. Add vinegar, salt, and honey. Pulse to a coarse texture.

5. Store in a sealed jar at room temperature for up to 1 week.

For the Saffron-Roasted Tomatoes

1. Preheat oven to 350 degrees F.

2. Crush saffron threads and steep in hot water for 20 minutes.

3. In a shallow baking dish, toss tomatoes with olive oil, fennel seeds, thyme, chili flakes, garlic, salt, pepper, and saffron water.

4. Roast 12–15 minutes, spooning juices occasionally, until tomatoes begin to burst but remain intact.

5. Cool to room temperature.

For the Lemon Breadcrumbs

1. In a sauté pan, heat olive oil over medium heat.

2. Add panko. Toast until golden and crisp, stirring frequently.

3. Remove from heat. Stir in lemon zest, Parmesan, salt, and pepper.

4. Cool completely.

For the pasta & sauce

1. Cook pasta in well-salted water until al dente. Drain pasta and reserve pasta water.

2. In a sauté pan, heat olive oil over medium heat.

3. Add shallots, garlic, chili flakes, allspice, and pumpkin spice. Sauté 1–2 minutes until aromatic.

4. Deglaze with white wine and reduce by half.

5. Add clam juice. Simmer 2–3 minutes.

6. Whisk in lemon pesto and Mascarpone until smooth and creamy.

7. Add cream and adjust consistency with reserved pasta water.

8. Season with salt and pepper. Finish with chives.

For the shrimp

1. Toss shrimp with salsa macha, paprika, and sea salt.

2. Sear in a hot pan over medium-high heat until caramelized and just cooked through.

To assemble

1. Toss pasta with sauce until evenly coated.

2. Fold in half the prosciutto and a few Perles.

3. Plate pasta in the center of each dish.

4. Top with shrimp, remaining prosciutto, and roasted tomatoes.

5. Finish with lemon breadcrumbs, remaining Perles, salsa macha oil, and microgreens or basil.