Preparation

• 1
  <strong>For Ginger and chives (garnish)</strong>:
• 2
  Peel the ginger and cut it in very small cubes and chop the chives mix them and cover with olive oil.
• 3
  <strong>For Sweet Garlic cappuccino (foam)</strong>:
• 4
  Peel the garlic and boil it for 5 time in different water for 2 min. in a pan add milk, butter, cream and the garlic cloves bring to boil, mix all in a blender for 3 minutes, strain and season to taste. This will be the cappuccino foam that we will use to complete the dish. We need to heat up to 80 degrees the cappuccino and blend with a hand mixer to make the foam.
• 5
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• 6
  For Carrot cream:</strong>
• 7
  In a pan with olive oil, thyme and garlic add the chopped shallot and leek and roast the on a medium fire for few minutes. Add the peeled and chopped carrots, lemongrass and continue to roast for 2 minutes. Add hot vegetable stock and cover and cook for another 15 min. Remove garlic and thyme and blend in a mixer and season to taste to obtain a smooth and tasty cream.
• 8
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• 9
  For Fregola: </strong>
• 10
  In a casserole roast the fregola and shallot until become golden, add the vegetables stock and start cooking for 10 min. Then add the carrot cream, crab meat and shrimp and complete cooking until reach the preferred consistency. Remove from the fire and add the butter and Parmigiano and stir until will be not dissolved, season to taste, Serve on a pasta bowl and complete with the ginger chives and top with the garlic cappuccino.