Hand-Stamped Corzetti with Gambero...Hand-Stamped Corzetti with Gambero Rosso Tartare and Bronte Pistachio Pesto

An elegant, modern coastal Italian masterpiece featuring artisanal hand-stamped pasta discs tossed in a vibrant Sicilian pistachio pesto, topped with delicate, citrus-infused red prawn tartare and a luxurious burrata emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the Tipo 00 flour on a clean work surface and create a well in the center. Add the egg yolks, Vermentino wine, and a pinch of salt. Slowly incorporate the flour into the liquid using a fork until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   Roll the pasta dough through a pasta machine until it reaches sheet level 6 (approx. 1.5mm thickness). Use a traditional wooden Corzetti stamp to cut out and emboss the pasta discs. Place the stamped Corzetti on a tray lined with semolina flour and cover with a damp towel.

3. 03

   For the tartare, finely dice the chilled Gambero Rosso prawns. Gently fold in the Meyer lemon zest, 1 tablespoon of extra virgin olive oil, and a tiny pinch of Maldon sea salt. Cover and return to the refrigerator immediately to keep ultra-cold.

4. 04

   To make the pesto, blend the toasted pistachios, blanched basil leaves (squeezed dry), Parmigiano-Reggiano, and 60ml of extra virgin olive oil in a high-speed blender or mortar and pestle until a smooth, vibrant green paste forms. Season with salt to taste.

5. 05

   For the burrata emulsion, blend the fresh burrata in a clean blender with 1 tablespoon of olive oil and a tablespoon of warm water until completely smooth, light, and airy. Transfer to a squeeze bottle.

6. 06

   Bring a large pot of salted water to a gentle boil. Cook the Corzetti pasta for 2 to 3 minutes until al dente. Reserve 60ml of pasta water, then drain the pasta.

7. 07

   In a warm pan off the heat, toss the cooked Corzetti with the pistachio pesto, adding a splash of the reserved pasta cooking water to emulsify the sauce until it coats the pasta perfectly.

8. 08

   To plate, arrange the coated Corzetti pasta in a beautiful overlapping circle in the center of shallow bowls. Dot the plate with the burrata emulsion. Crown the pasta with small quenelles of the chilled Gambero Rosso tartare. Garnish with micro-basil leaves and a sprinkle of crushed pistachios.