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The numerous chefs at Fauchon on the Place de la Madeleine in Paris requested this type so subtle in form that it cooks in a flash (4 minutes for a pastasciutta, 3 for a soup) yet maintains its firm texture.
You can even cook it like risotto with scampi and creamed zucchini. In that case not in 4 minutes, but in 10 to 15, sautčed in a pan as you would rice adding hot water or stock bit by bit.
They come out with a golden orange color like the scampi. That idea came from Beatrice Segoni at her restaurant in nearby Porto Recanati.
The Ferragamo family followed up at their restaurant in Florence on Via Borgo San Jacopo.
Career women, as one might say.
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