Tagliolini al Limone con...Tagliolini al Limone con Scampi e Pistacchio di Bronte

Delicate hand-cut lemon-infused tagliolini tossed in a refined langoustine bisque emulsion, finished with pan-seared sweet langoustines and toasted Bronte pistachios.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 and semolina flour on a clean work surface. Create a well in the center and add the egg yolks and lemon zest. Gently whisk the yolks with a fork, gradually incorporating the flour until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare the langoustines: Twist off the heads and peel the shells from the tails, keeping the tail meat completely intact. Gently devein the tails and set aside in the refrigerator. Reserve all heads and shells for the bisque.

3. 03

   Create the bisque base: Heat 15ml of olive oil in a saucepan over medium-high heat. Add the langoustine heads and shells, crushing them with a wooden spoon to release their juices. Saute for 5 minutes until caramelized. Add the minced shallots and garlic, sweating them for 2 minutes. Deglaze the pan with white wine, simmering until reduced by half.

4. 04

   Simmer the bisque: Add the tarragon sprig and just enough cold water to cover the shells (about 300ml). Bring to a gentle simmer and cook for 20 minutes. Strain through a fine-mesh chinois, pressing hard on the solids. Return the strained liquid to a clean saucepan and reduce until you have about 100ml of rich, concentrated bisque.

5. 05

   Roll and cut the pasta: Roll the rested dough through a pasta machine down to the thinnest setting. Dust lightly with semolina, fold, and cut into fine tagliolini (about 2mm wide). Toss in nests and set aside on a semolina-dusted tray.

6. 06

   Cook the pasta and finish the sauce: Bring a large pot of salted water to a rolling boil. Drop the tagliolini and cook for exactly 90 seconds. Meanwhile, heat the reduced bisque in a wide skillet over low heat and vigorously whisk in the cold, cubed butter to emulsify. Season with a squeeze of lemon juice and a pinch of salt.

7. 07

   Sear the langoustines: Simultaneously, heat a splash of olive oil in a separate non-stick pan over high heat. Sear the seasoned langoustine tails for 30 seconds on each side until just opaque and lightly caramelized.

8. 08

   Assemble and plate: Transfer the cooked tagliolini directly into the emulsified bisque, tossing gently for 30 seconds to coat each strand. Twirl the pasta into tight nests using a carving fork and place in the center of warm shallow bowls. Top each nest with the seared langoustines, sprinkle with chopped Bronte pistachios, drizzle with premium extra virgin olive oil, and garnish with micro basil and flaky sea salt.