Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine and Bergamot Emulsion

Exquisite hand-cut saffron-infused pasta paired with butter-poached Mediterranean langoustines, finished with a bright bergamot butter sauce and shaved Bottarga di Muggine.

Ingredients

Cooking Instructions

1. 01

   On a marble surface, create a well with the flour. Place egg yolks and the saffron-water mixture in the center. Gradually incorporate flour until a dough forms.

2. 02

   Knead the dough for 10 minutes until elastic and smooth. Wrap in film and rest at room temperature for 30 minutes.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into 2mm wide tagliolini strands. Dust with flour and set aside.

4. 04

   In a wide sauté pan, bring the white wine to a simmer and reduce by half. Reduce heat to low and whisk in the cold butter cube by cube to create a stable emulsion.

5. 05

   Whisk in the bergamot juice and zest. Keep the sauce warm but do not boil.

6. 06

   Sear the langoustines in a separate hot pan with a drop of oil for only 45 seconds per side until just translucent in the center.

7. 07

   Boil the tagliolini in heavily salted water for approximately 90 seconds. Transfer directly into the butter emulsion.

8. 08

   Toss the pasta vigorously with a splash of pasta water to create a glossy coating. Season with sea salt.

9. 09

   Twirl the pasta into a tight nest in the center of a warm plate. Top with langoustines, a generous grating of Bottarga, and micro fennel fronds.