Spaghetti alla Chitarra with...Spaghetti alla Chitarra with Red Prawn Tartare and Burrata Emulsion

Artisanal hand-cut egg pasta tossed in a vibrant Sicilian pistachio pesto, topped with pristine, citrus-kissed wild red prawn tartare and a velvety, aerated burrata cream.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the semolina flour on a clean wooden board. Create a well in the center and add the egg yolks and whole egg. Gently whisk the eggs with a fork, gradually incorporating the flour. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   Prepare the pistachio pesto. Blanch the pistachios in boiling water for 1 minute, drain, and peel off the skins. In a high-speed blender, combine the peeled pistachios, 80ml of olive oil, grated Parmigiano Reggiano, ice water, and a pinch of salt. Blend until ultra-smooth and vibrant green. Set aside.

3. 03

   Make the burrata emulsion. Blend the fresh burrata and heavy cream together until silky, light, and aerated. Pass through a fine-mesh sieve (chinois) for an ultra-velvety texture, transfer to a squeeze bottle, and keep at room temperature.

4. 04

   Prepare the tartare. Finely dice the cleaned red prawns. In a small glass bowl, gently toss the prawn meat with 15ml of olive oil, Amalfi lemon zest, and a pinch of fleur de sel. Cover and chill in the refrigerator until ready to plate.

5. 05

   Roll the pasta dough using a pasta machine to a thickness of 2mm. Cut the sheets into thick spaghetti using a traditional chitarra cutter or the spaghetti attachment of your machine. Dust lightly with semolina.

6. 06

   Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 2 to 3 minutes until perfect al dente. Reserve 120ml of the starchy pasta water, then drain the pasta.

7. 07

   In a large pan off the heat, combine the warm pasta with the pistachio pesto. Gradually splash in the reserved pasta water while tossing vigorously to emulsify the pesto into a creamy coating over the noodles.

8. 08

   To plate, twirl the pasta into a tight, tall nest in the center of a shallow heated bowl. Pipe dots of the burrata emulsion around the pasta. Top each nest with a pristine quenelle of the chilled red prawn tartare. Garnish with a few crushed pistachios and a micro-plane of extra lemon zest.