Lorighittas with Mazara Red...Lorighittas with Mazara Red Prawns and Bronte Pistachio Crème

An exquisite Sardinian hand-braided pasta paired with sweet, sashimi-grade red prawns and a vibrant, velvety Sicilian pistachio emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, combine the semola and a pinch of salt on a wooden board. Gradually add the warm water, kneading for about 10-15 minutes until you achieve a smooth, elastic dough. Wrap in cling film and rest at room temperature for 30 minutes.

2. 02

   To shape the Lorighittas, pull a small piece of dough and roll it into a very thin strand (about 2mm thick). Wrap the strand twice around your index and middle fingers, discard the excess, and seal the ends. Slide it off your fingers and twist the two strands together to form a beautiful, tight braid. Repeat with the remaining dough and let dry on a semolina-dusted tray.

3. 03

   Blanch the pistachios in boiling water for 1 minute, drain, and immediately transfer to an ice bath. Peel off the skins to reveal the bright green color.

4. 04

   In a high-powered blender, combine the peeled pistachios, extra virgin olive oil, grated Parmigiano-Reggiano, garlic confit, and ice-cold water. Blend on high until a completely smooth, vibrant green crème forms. Season with salt to taste.

5. 05

   Slice 6 of the raw red prawns into small medallions and marinate them with Meyer lemon zest, a few drops of lemon juice, extra virgin olive oil, and fleur de sel. Keep chilled. Lightly sear the remaining 6 prawns in a hot pan with a splash of olive oil for just 30 seconds per side; they should remain translucent in the center.

6. 06

   Cook the Lorighittas in a large pot of boiling salted water for 4 to 5 minutes until al dente. Drain, reserving 100ml of pasta water.

7. 07

   In a large pan over very low heat, gently warm the pistachio crème. Add the cooked pasta and a few splashes of the reserved pasta water. Toss vigorously off the heat to emulsify into a silky, glossy sauce.

8. 08

   Plate the glossy Lorighittas in a neat nest. Top with the seared prawns and the marinated raw prawn medallions. Garnish with bronze fennel fronds, extra lemon zest, and a final drizzle of premium olive oil.