Saffron Tagliolini with Carabineros...Saffron Tagliolini with Carabineros Shrimp and Sea Urchin Emulsion

Hand-cut saffron pasta tossed in a luxurious, briny sea urchin butter, topped with gently seared sweet Carabineros shrimp, finished with finger lime pearls and bronze fennel.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to extract the vibrant color and aroma.

2. 02

   Mound the Tipo 00 flour on a clean wooden board, make a wide well in the center, and add the egg yolks along with the strained saffron liquid. Gently whisk the wet ingredients, gradually incorporating flour from the inner walls until a dough forms. Knead vigorously for 10 minutes until smooth and elastic, wrap tightly in plastic, and let rest for 30 minutes at room temperature.

3. 03

   In a saucepan, heat 15ml of olive oil over medium-high heat. Add the reserved shrimp heads, crushing them with a wooden spoon to release their intensely flavorful juices. Stir in the minced shallot, then deglaze with the white wine. Reduce by half, strain through a fine-mesh chinois, pressing hard on the solids, and set the concentrated essence aside.

4. 04

   In a small food processor or using a mortar and pestle, blend the fresh sea urchin tongues with 50g of the cold butter until a perfectly smooth, orange paste forms. Keep refrigerated until ready to use.

5. 05

   Roll the rested pasta dough through a pasta machine to a very thin sheet (setting 7 or 8 on an Atlas roller). Fold and cut the sheets into thin, uniform tagliolini ribbons. Dust lightly with semolina flour and form into small nests.

6. 06

   Heat a cast-iron skillet with the remaining olive oil over high heat. Sear the Carabineros shrimp for just 45 seconds per side until they are translucent in the center. Season immediately with flaky sea salt and set aside.

7. 07

   Bring a large pot of heavily salted water to a rolling boil. Drop the fresh tagliolini and cook for exactly 90 seconds. Meanwhile, warm the shrimp-head reduction in a wide pan, then whisk in the remaining 50g of regular butter and the chilled sea urchin butter over low heat to create a creamy, glossy emulsion.

8. 08

   Transfer the pasta directly from the boiling water into the sea urchin emulsion, tossing gently to coat every strand. Twirl the tagliolini into tight, elegant nests on warm plates. Top with the seared Carabineros, spoon over extra emulsion, and garnish with finger lime pearls and fresh bronze fennel fronds.