Saffron Cavatelli with Roasted...Saffron Cavatelli with Roasted Bone Marrow and Chanterelle Ragù

Hand-rolled saffron cavatelli tossed in a rich, velvety bone marrow emulsion, topped with pan-seared chanterelle mushrooms, fresh parsley oil, and aged Parmigiano-Reggiano.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 150ml of warm water for 10 minutes to extract the vibrant color and aroma.

2. 02

   Mound the semolina flour on a wooden board, make a well in the center, and slowly pour in the saffron water. Incorporate the flour gradually, then knead for 10 minutes until a smooth, elastic dough forms. Wrap in cling film and rest at room temperature for 30 minutes.

3. 03

   Roll the rested dough into thin ropes about 1cm thick. Cut into 1cm pieces. Using a gnocchi board or the back of a butter knife, drag each piece toward you to create a hollow, ridged cavatelli shape. Dust with semolina and set aside on a tray.

4. 04

   Preheat the oven to 220°C (425°F). Season the marrow bones with sea salt. Roast for 15-20 minutes until the marrow is soft and bubbling. Scoop out the warm marrow and set aside, reserving the rendered fat separately.

5. 05

   Blanch the parsley leaves in boiling water for 10 seconds, then shock immediately in ice water. Drain, squeeze out all excess moisture, and blend with 100ml of extra virgin olive oil until bright green and emulsified. Strain through a fine-mesh sieve to yield a vibrant parsley oil.

6. 06

   Heat 1 tablespoon of the reserved marrow fat in a large pan over medium-high heat. Sauté the chanterelles for 4-5 minutes until golden. Add the minced shallot and garlic, cooking for another 2 minutes. Deglaze with the white wine and reduce by half.

7. 07

   Bring a large pot of salted water to a rolling boil. Cook the fresh cavatelli for 3-4 minutes until they float and are al dente. Reserve 100ml of the starchy pasta water before draining.

8. 08

   Add the cooked cavatelli, the roasted bone marrow, cold butter cubes, and 50ml of the reserved pasta water directly to the pan with the mushrooms. Toss vigorously over low heat with the Parmigiano-Reggiano to emulsify into a rich, glossy sauce.

9. 09

   Divide the pasta among four warm shallow bowls. Drizzle with the vibrant green parsley oil, garnish with fresh lemon zest, and finish with a delicate sprinkle of fleur de sel.