HOW TO PREPARE IT:

Prepare the shrimp bisque by toasting the shrimp heads, add some ice and let it cook for a few minutes, filter and take 50 ml.
Proceed with the shrimps preparation, mixing all the ingredients. Put them in a hot pan.
Wait a few minutes and the coral will be ready.
Boil the pasta. Take a part of tomato sauce with truffle PURO, emulsify it with milk cream and mix with reginette pasta.
Grill the shrimps and set aside.
Cook the reginette pasta and compose the dish by rolling up the reginette pasta on themselves, creating spaces where to put the tomato sauce with truffle, shrimps and the shrimps preparation.