Tagliolini al Ricci di...Tagliolini al Ricci di Mare e Zafferano

Silken saffron-infused hand-cut pasta finished in a delicate sea urchin emulsion, garnished with toasted brioche crumbs and preserved Sicilian lemon.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, incorporate the saffron into the egg yolks. Create a well in the flour, add the yolks, and gradually incorporate. Knead for 10 minutes until smooth. Wrap in film and rest for 30 minutes.

2. 02

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into fine tagliolini (approx. 2mm wide). Dust with flour and set aside.

3. 03

   In a small pan, heat 1 tablespoon of olive oil. Toast the brioche crumbs until golden brown and crisp. Stir in the minced preserved lemon and a pinch of sea salt. Set aside.

4. 04

   In a wide sauté pan, sweat the shallots in 10g of butter until translucent. Deglaze with Prosecco and reduce by two-thirds.

5. 05

   In a blender, emulsify 60g of the sea urchin with 2 tablespoons of warm pasta water until smooth.

6. 06

   Boil the tagliolini in salted water for 90 seconds. Reserve 100ml of pasta water.

7. 07

   Transfer the pasta to the sauté pan. Add the sea urchin emulsion, the remaining cold butter cubes, and a splash of pasta water. Toss vigorously over low heat to create a glossy, creamy sauce.

8. 08

   Plate the pasta in tight nests. Top each serving with the remaining fresh sea urchin tongues, a sprinkle of lemon-brioche crumbs, and a drizzle of olive oil.