Tagliolini all’Oro e Scampi...Tagliolini all’Oro e Scampi Crudi

Name: Tagliolini all’Oro e Scampi Crudi
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: 150g Tipo 00 flour; 5 large high-quality egg yolks; 1 generous pinch of toasted saffron threads, bloomed in 1 tsp warm water; 6 ultra-fresh Mediterranean langoustines (Scampi); 50g high-fat cultured unsalted butter; 1 tsp freshly grated Bergamot or Amalfi lemon zest; 15g Sardinian Mullet Bottarga for shaving; 10ml premium cold-pressed extra virgin olive oil; 1 tsp micro-planed fresh chives; Pinch of Maldon sea salt

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Cuisine

Italian

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Servings

⏱

Prep Time

45 mins

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Cook Time

15 mins

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Difficulty

Hard

Hand-cut saffron-infused egg pasta served with a delicate bergamot-emulsified butter and topped with pristine langoustine tartare and shaved Sardinian bottarga.

ItalianHard

Ingredients

•150g Tipo 00 flour

•5 large high-quality egg yolks

•1 generous pinch of toasted saffron threads, bloomed in 1 tsp warm water

•6 ultra-fresh Mediterranean langoustines (Scampi)

•50g high-fat cultured unsalted butter

•1 tsp freshly grated Bergamot or Amalfi lemon zest

•15g Sardinian Mullet Bottarga for shaving

•10ml premium cold-pressed extra virgin olive oil

•1 tsp micro-planed fresh chives

•Pinch of Maldon sea salt

Cooking Instructions

01
In a bowl, combine the flour, egg yolks, and the bloomed saffron liquid. Knead for 10 minutes until a smooth, elastic dough forms. Wrap in film and rest at room temperature for 30 minutes.
02
Peel and devein the langoustines. Dice the meat into a coarse tartare. Season with a drop of olive oil and a tiny pinch of salt. Keep chilled on ice.
03
Roll the pasta dough through a machine until translucent (thickness setting 8 or 9). Hand-cut into very thin tagliolini (approx. 2mm wide).
04
In a large sauté pan, melt the butter with 2 tablespoons of starchy pasta water over low heat to create a glossy emulsion. Stir in the citrus zest.
05
Cook the pasta in boiling salted water for exactly 90 seconds. Transfer directly into the butter emulsion.
06
Toss the pasta vigorously over low heat to coat each strand, adding another splash of pasta water if necessary to achieve a 'mantecatura' (creamy finish).
07
Twirl the pasta into a tight nest in the center of a warm plate. Top with a spoonful of the langoustine tartare, shave the bottarga generously over the top, and garnish with chives.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023