Squid Ink Agnolotti with...Squid Ink Agnolotti with Lobster & Saffron-Shellfish Broth

Handcrafted squid ink agnolotti del plin filled with sweet Maine lobster and mascarpone, served in a delicate, golden saffron-infused shellfish broth and finished with vibrant fennel frond oil.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a marble work surface, create a deep well in the center, and add the egg yolks, whole egg, squid ink, and 1 tsp of olive oil. Whisk the wet ingredients with a fork, gradually drawing in flour from the inner walls until a paste forms. Knead vigorously for 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 45 minutes.

2. 02

   Prepare the lobster filling: In a chilled bowl, gently combine the finely chopped lobster meat, mascarpone, sweated minced fennel, and lemon zest. Season to taste with sea salt and white pepper. Transfer to a pastry bag with a plain round tip and refrigerate until assembly.

3. 03

   Create the saffron-shellfish broth: In a saucepan, heat 1 tbsp of olive oil over medium-high heat. Add the lobster shells and sear until deeply colored. Add the sliced shallots, cooking until translucent. Deglaze with the dry white wine and reduce by half. Pour in the fish stock and add the saffron threads. Bring to a gentle simmer, reduce heat to low, and cook for 25 minutes. Strain through a fine-mesh chinois, discard solids, and return the clear broth to a clean saucepan on low heat.

4. 04

   Make the fennel oil: Blanch 10g of fennel fronds in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture. Blend the blanched fronds with 50ml of extra virgin olive oil on high speed for 2 minutes. Strain through a coffee filter to yield a vibrant green oil.

5. 05

   Roll and fill the agnolotti: Divide the pasta dough into two portions. Roll one portion through a pasta machine, graduating to the thinnest setting. Pipe 2cm mounds of lobster filling along the lower third of the sheet, leaving 2.5cm spaces between each. Fold the top edge of the pasta over the filling and press down to seal. Pinch the dough between each pocket of filling to seal, then use a fluted pasta wheel to cut along the top of the fold and between each pocket to create classic 'plin' agnolotti. Repeat with the second dough portion.

6. 06

   Cook the pasta and finish broth: Bring a large pot of salted water to a gentle boil. Cook the agnolotti for 2-3 minutes until they rise to the surface. Meanwhile, bring the saffron broth to a bare simmer and vigorously whisk in the cold, cubed butter one piece at a time to create a glossy, emulsified sauce.

7. 07

   Plate: Warm four shallow bowls. Arrange 6-8 agnolotti in each bowl. Carefully ladle the hot saffron-shellfish broth around the pasta. Drizzle with the vibrant green fennel frond oil and garnish elegantly with fresh fennel fronds. Serve immediately.