Squid Ink Tagliolini with...Squid Ink Tagliolini with Gamberi Rossi and Sea Urchin Emulsion

Delicate house-made squid ink pasta tossed in a velvety, sea-salty sea urchin butter, topped with sweet, crudo-style Sicilian red prawns, finger lime caviar, and bronze fennel.

Ingredients

Cooking Instructions

1. 01

   Mound the "00" and semolina flour on a wooden board. Create a spacious well in the center and add the egg yolks and squid ink. Gently whisk the wet ingredients, slowly incorporating flour from the inner walls until a cohesive dough forms.

2. 02

   Knead the dough vigorously for 10 minutes until smooth, satiny, and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

3. 03

   Roll the pasta dough through a pasta machine down to its second-thinnest setting (approx 1.5mm). Cut into delicate tagliolini ribbons, dust lightly with semolina, and shape into loose nests.

4. 04

   In a high-speed blender, combine 60g of the sea urchin uni with 30g of the cold, cubed butter and 1 tablespoon of ice-cold water. Blend until emulsified and completely smooth, then set aside in a cool place.

5. 05

   Sweat the minced shallots in a pan with the extra virgin olive oil until translucent. Deglaze with the Vermentino wine and reduce by half. Whisk in the remaining 20g of cold butter to create a glossy base, then lower the heat to minimum.

6. 06

   Roughly chop the raw red prawns into bite-sized pieces. Toss them gently in a small bowl with a drizzle of olive oil and a tiny pinch of Maldon sea salt. Keep chilled.

7. 07

   Cook the tagliolini in a large pot of boiling salted water for 90 seconds. Reserve 60ml of pasta cooking water, then drain the pasta.

8. 08

   Off the heat, toss the hot pasta directly into the shallot reduction. Swiftly stir in the sea urchin emulsion and a splash of reserved pasta water, tossing constantly to create a creamy, glossy glaze that coats each strand without curdling the urchin.

9. 09

   Twirl the tagliolini into high nests in warm shallow bowls. Top with the seasoned raw red prawns and the remaining 20g of whole sea urchin. Garnish with finger lime pearls, bronze fennel fronds, and a final thread of premium olive oil.