Spaghettini dei Campi with Scampi, Green Tomato and Fermented Cottage Cheese

For the Green Tomatoes

• Make a small cross on tomatos.
• Boil tomatoes for 30 seconds.
• Remove them from water, transfere to ice.
• Peel tomatos and but them to small cubes.

For the langoustine (scampi) bisque

• Melt shallots slowly on olive oil and butter, add chopped carrots and finally langoustine heads.
• Mash them white slowly frying.
• Degaze with cognac and white wine, reduce add ice and cold water.
• Cook for a few hours, filter, reduce for another half an hour.

For the fermenetd cottage cheese fondu

• Put all the cottage cheese, milk and cream in a thermomix and bring it to 70°C, full speed.

For the Candy Lemon

• Peel the lemons, cut the peel to julienne, boil 3 times, changing water every time.
• Squeeze the juice of the 3 lemons, add sugar and lemon peels and cook slowly for 30 minutes.
• Add basil leaves and let it cool on room temperature. 

To Finish

• Heat the olive oil with garlic cloves, remove garlic, add the green tomatoes and deglaze with bisque.
• Cook spaghettini on 3/4, and finalise cooking in the sauce.
• Turn off the fire, mantecate with olive oil and finally add langoustine tails, fresh basil leaves, pink pepper and lemon peel.
• Place a warm fermented cottage cheese fondue on the bottom of the plate and place pasta on the top.
• Spread a bit of candied lemon juice around.