Hand-Stamped Corzetti with Bronte...Hand-Stamped Corzetti with Bronte Pistachio Pesto and Red Prawn Tartare

An elegant Ligurian-inspired dish featuring artisanal hand-stamped pasta discs, vibrant Sicilian pistachio pesto, and pristine, sweet red prawn tartare finished with finger lime and wild fennel.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the flour and make a well in the center. Add the egg yolks, whole egg, white wine, and a pinch of salt. Gently whisk the wet ingredients with a fork, gradually incorporating the flour until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Blanch the pistachios in boiling water for 1 minute, drain, and peel off the skins. In a mortar and pestle, crush the garlic and a pinch of salt. Add the pistachios, basil, and mint, grinding to a coarse paste. Stir in the Parmigiano-Reggiano, then slowly drizzle in the extra virgin olive oil and two tablespoons of ice-cold water until a vibrant green, creamy consistency is achieved. Season to taste.

3. 03

   Roll the pasta dough through a pasta machine down to setting 6 (about 1.5mm thick). Use a traditional wooden corzetti stamp to cut out circular discs and press the decorative pattern onto each piece. Lay them on a semolina-dusted tray.

4. 04

   Finely dice the pristine raw red prawns. Toss gently with a drizzle of premium olive oil, a pinch of Maldon salt, and the pearls from one finger lime. Keep chilled.

5. 05

   Bring a large pot of salted water to a gentle boil. Cook the corzetti for 3-4 minutes until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

6. 06

   In a large warm bowl, combine the pistachio pesto with 2-3 tablespoons of warm pasta cooking water to create a smooth, glossy sauce. Toss the hot corzetti gently in the pesto until beautifully coated.

7. 07

   Arrange the coated corzetti elegantly in shallow bowls. Top each serving with a delicate quenelle of the chilled red prawn tartare. Garnish with wild fennel fronds and serve immediately.