Tagliolini al Nero con...Tagliolini al Nero con Gamberi Rossi, Pistacchio e Burrata

Artisanal squid ink tagliolini coated in a rich, velvety prawn-head emulsion, crowned with delicate raw Sicilian red prawn tartare, toasted Bronte pistachio, and a silky burrata cream.

Ingredients

Cooking Instructions

1. 01

   Prepare the prawn tartare: Finely dice the cleaned red prawn meat. Toss gently with 1 tablespoon of olive oil, a whisper of fresh lemon zest, and a tiny pinch of flaky sea salt. Cover and refrigerate immediately to keep pristine.

2. 02

   Create the burrata nectar: Place the creamy inner stracciatella of the burrata into a high-speed blender with 1 tablespoon of olive oil and a splash of ice water. Blend until completely smooth, glossy, and pourable. Transfer to a squeeze bottle.

3. 03

   Extract the coral essence: In a wide sauté pan, heat 1 tablespoon of olive oil with the bruised garlic over medium-low heat. Add the reserved prawn heads. Use a wooden spoon to gently press the heads, releasing their rich, orange coral into the oil.

4. 04

   Deglaze and emulsify: Pour the white wine into the pan, letting it bubble and reduce by half. Pour in 100ml of boiling water, simmer for 3 minutes, then strain the liquid through a fine-mesh sieve, discarding the solids. Return the golden liquid to the pan and whisk in the cold cubed butter off the heat to create a glossy emulsion.

5. 05

   Cook the pasta: Drop the squid ink tagliolini into a large pot of boiling, salted water. Cook for precisely 2 minutes until just under al dente.

6. 06

   Mantecatura (The Toss): Transfer the pasta directly into the pan with the prawn emulsion. Toss vigorously over medium heat for 1 minute, allowing the starch from the pasta to bind with the sauce into a perfect coating glaze.

7. 07

   Plate with precision: Twirl the warm pasta into tight nests using a carving fork and ladle, placing them in the center of shallow bowls. Artfully scatter the cold marinated red prawn tartare on top. Drizzle spirals of the burrata cream around the plate, then garnish with the toasted pistachio crumble, fresh lemon zest, and micro-basil. Serve immediately.