Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine Tartare and Bottarga di Muggine

Delicate strands of saffron-infused hand-rolled pasta topped with chilled citrus-marinated langoustines and the briny depth of grated grey mullet roe.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour and create a well. Pour in the egg yolks and the bloomed saffron water. Gradually incorporate the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in film and rest for 30 minutes.

2. 02

   Finely dice the raw langoustine meat into a tartare. Season with a drizzle of olive oil, Meyer lemon zest, and a pinch of sea salt. Keep chilled.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Cut into thin tagliolini strands. Dust with flour and set aside.

4. 04

   In a wide sauté pan, bring the tomato water to a gentle simmer. Reduce by one-third, then whisk in the chilled butter one cube at a time to create a glossy emulsion.

5. 05

   Cook the tagliolini in boiling salted water for approximately 90 seconds. Drain, reserving a splash of pasta water.

6. 06

   Toss the pasta directly into the tomato water emulsion. Agitate the pan over low heat until the sauce coats every strand perfectly, adding pasta water if needed.

7. 07

   Twirl the pasta into nests using a carving fork and place in the center of warm bowls. Top each nest with a generous spoonful of the langoustine tartare.

8. 08

   Microplane a heavy dusting of bottarga over the entire dish and finish with a final drop of olive oil.