Tagliolini al Limone con...Tagliolini al Limone con Tartare di Gamberi Rossi e Pistacchio

Delicate hand-cut lemon-infused tagliolini paired with sweet raw Mediterranean red prawn tartare, a velvety Pugliese burrata emulsion, and toasted Bronte pistachio pesto.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, combine Tipo 00 flour and semolina on a clean work surface. Create a well in the center and add the egg yolks, whole egg, and lemon zest. Gently whisk the eggs with a fork, gradually drawing in flour from the inner walls until a dough starts to form. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   Prepare the prawn tartare: Dice the raw red prawns into 5mm pieces. In a small glass bowl, gently toss the prawns with 1 tablespoon of olive oil, fleur de sel, and chopped chives. Cover and refrigerate immediately to maintain maximum freshness.

3. 03

   Make the burrata emulsion: Blend the burrata cheese and heavy cream in a high-speed blender until silky and completely smooth. Season with a tiny pinch of salt, pass through a fine-mesh sieve, and set aside at room temperature.

4. 04

   For the pistachio pesto: Toast the pistachios in a dry pan over medium heat for 3 minutes until fragrant. Transfer 40g of the pistachios to a mortar and pestle (or mini food processor) with the basil, lemon juice, and remaining olive oil. Crush into a textured, vibrant green pesto. Finely chop the remaining 10g of pistachios for garnish.

5. 05

   Roll the rested pasta dough through a pasta machine, starting at the widest setting and progressively narrowing until you reach 1mm thickness. Dust with semolina, fold, and hand-cut into thin tagliolini (approx. 2mm wide).

6. 06

   Bring a large pot of salted water to a rolling boil. Cook the tagliolini for exactly 90 seconds. Reserve 60ml of pasta water, then drain the pasta.

7. 07

   In a warm sauté pan, toss the cooked tagliolini with a drizzle of olive oil and 2 tablespoons of the reserved pasta water over low heat for 30 seconds to create a light, glossy coating that clings to the pasta.

8. 08

   To plate: Spoon a generous circle of the room-temperature burrata emulsion onto the base of four shallow heated bowls. Twist the hot tagliolini into elegant nests and place them in the center of the emulsion. Crown each pasta nest with a spoonful of the cold red prawn tartare. Drizzle with the pistachio pesto and scatter the reserved chopped pistachios on top. Serve immediately.