Saffron Lorighittas with Sicilian...Saffron Lorighittas with Sicilian Red Prawns and Bronte Pistachio Pesto

An elegant Sardinian hand-braided pasta infused with saffron, paired with sweet, raw Sicilian red prawns, rich Bronte pistachio pesto, and finished with a vibrant touch of finger lime and grated bottarga.

Ingredients

Cooking Instructions

1. 01

   Infuse the saffron threads in the warm water for 15 minutes until deep gold. Mound the semolina flour on a wooden board, make a well in the center, and gradually pour in the saffron water. Knead vigorously for 10 minutes until a smooth, elastic dough forms. Wrap in cling film and let rest at room temperature for 30 minutes.

2. 02

   To make the Lorighittas: Pinch off small pieces of dough and roll them into incredibly thin strands (about 1.5mm thick and 30cm long). Wrap the strand twice around your index and middle fingers, seal the ends, and then braid the double strand by twisting it with your thumb and index finger. Repeat with remaining dough and place on a tray dusted with semolina.

3. 03

   Blanch the pistachios in boiling water for 1 minute, drain, and peel off the skins. In a mortar and pestle (or small food processor), crush the pistachios with a pinch of sea salt, the basil leaves, and Pecorino Sardo. Slowly drizzle in the olive oil until a vibrant, creamy pesto forms. Set aside.

4. 04

   Coarsely chop the raw red prawns into a delicate tartare. Dress very lightly with a drizzle of olive oil and a tiny pinch of flaky sea salt. Keep cold.

5. 05

   Bring a large pot of salted water to a rolling boil. Cook the Lorighittas for 4-5 minutes until al dente. Reserve 100ml of the starchy pasta water, then drain the pasta.

6. 06

   In a large pan off the heat, combine the pistachio pesto with 3-4 tablespoons of the warm pasta water to emulsify. Add the cooked Lorighittas and toss gently to coat each braid with a silky sauce.

7. 07

   Plate the warm pasta into elegant nests. Top each serving with a spoonful of the cold red prawn tartare, scatter finger lime pearls over the top, and microplane the cured bottarga generously over the dish. Garnish with tiny basil leaves and serve immediately.