Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Langoustine and Bottarga Emulsion

Hand-pinched saffron pasta filled with a delicate langoustine mousse, served in a rich bottarga-infused butter sauce with hints of Meyer lemon.

Ingredients

Cooking Instructions

1. 01

   Infuse the egg yolks with crushed saffron for 20 minutes. Mound the flour on a marble surface, create a well, and incorporate the yolks slowly to form a stiff dough. Knead until smooth (approx. 10 mins), wrap in film, and rest for 1 hour.

2. 02

   For the filling, finely mince 350g of the langoustines. Fold in the mascarpone, half the lemon zest, and a pinch of salt. Place in a piping bag and chill.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small dots of filling 2cm apart along the bottom edge of the sheet.

4. 04

   Fold the pasta over the filling, pinch the gaps between the filling to seal (the 'Plin'), and cut using a fluted pasta wheel. Ensure no air is trapped.

5. 05

   In a wide emulsion pan, melt the butter with 50ml of pasta cooking water and 20g of finely grated bottarga. Whisk over low heat until a creamy emulsion forms.

6. 06

   Quickly sear the remaining whole langoustine tails in a scorching hot pan with a drop of oil for 45 seconds per side.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly into the butter emulsion and toss gently to coat.

8. 08

   Plate the agnolotti immediately, topped with the seared langoustine tails, remaining lemon zest, minced chives, and a final generous grating of bottarga.