Cavatelli allo Zafferano con...Cavatelli allo Zafferano con Ricci di Mare e Bottarga

Handmade saffron-infused cavatelli tossed in a delicate, emulsified sea urchin sauce, finished with grated Sardinian bottarga and lemon zest.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 150ml of warm water for 10 minutes until the water turns a deep golden hue.

2. 02

   Mound the semolina flour on a clean wooden board. Create a wide well in the center and slowly pour in the saffron-infused water. Using a fork, gradually incorporate the flour from the inner walls of the well until a shaggy dough forms.

3. 03

   Knead the dough vigorously by hand for 10 minutes until it becomes smooth, elastic, and uniform in color. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

4. 04

   Divide the rested dough into 4 pieces. Roll each piece into a long rope about 1cm thick. Cut the rope into 1cm pieces. Using a gnocchi board or the blade of a butter knife, drag and roll each piece toward you to create ridged cavatelli. Place on a tray dusted with semolina.

5. 05

   Bring a large pot of water to a rolling boil and season generously with sea salt.

6. 06

   In a large, cold skillet, combine the extra virgin olive oil and smashed garlic. Place over medium-low heat to gently infuse the oil. Once the garlic turns lightly golden, remove and discard it.

7. 07

   Stir the Calabrian chili paste into the garlic-infused oil, add a ladleful of the boiling pasta water, and swirl to create a light, creamy emulsion. Turn the heat to its lowest setting.

8. 08

   Drop the saffron cavatelli into the boiling water. Cook for 3 to 4 minutes until they float to the surface and are cooked al dente.

9. 09

   Using a slotted spoon, transfer the pasta directly into the skillet with the emulsified oil, allowing some pasta water to carry over. Toss vigorously over medium heat for 1 minute to coat the pasta.

10. 10

    Remove the skillet from the heat. Immediately fold in half of the sea urchin tongues (allowing them to melt into a creamy sauce) and half of the grated bottarga.

11. 11

    Plate the pasta immediately. Garnish with the remaining whole sea urchin tongues, a dusting of the remaining bottarga, fresh lemon zest, and finely chopped parsley. Serve immediately.