Saffron Cavatelli with Roasted...Saffron Cavatelli with Roasted Bone Marrow and Chanterelles

Hand-rolled saffron-infused cavatelli pasta tossed with rich, roasted bone marrow and pan-seared wild chanterelle mushrooms, finished with a vibrant lemon-rosemary gremolata.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in the warm water for 15 minutes until the water turns a deep, vibrant golden hue.

2. 02

   Mound the semolina flour on a clean wooden work surface, make a well in the center, and add the salt and saffron water. Slowly incorporate the flour into the liquid using a fork, then knead vigorously by hand for 10 minutes until a smooth, elastic dough forms. Wrap in plastic wrap and rest at room temperature for 30 minutes.

3. 03

   Cut the dough into 4 portions. Roll each portion into a long rope about 1/2-inch thick. Cut the rope into 1/2-inch pieces. Using a cavatelli board or the back of a butter knife, drag each piece of dough towards you to create the classic ridged, curled shape. Dust with semolina and set aside on a baking sheet.

4. 04

   Preheat the oven to 425°F (220°C). Season the bone marrow canoes with sea salt and roast on a foil-lined tray for 15-20 minutes, until the marrow is soft and bubbling. Carefully scoop the warm marrow out of the bones and reserve both the marrow and 2 tablespoons of the rendered fat.

5. 05

   Prepare the gremolata by combining the finely chopped parsley, lemon zest, and minced rosemary in a small bowl. Set aside.

6. 06

   In a large skillet over medium-high heat, add the reserved bone marrow fat and 20g of butter. Sear the chanterelle mushrooms until they develop a golden-brown crust. Add the smashed garlic cloves and toss for 1 minute, then deglaze with the white wine, scraping up the browned bits. Reduce the heat to low.

7. 07

   Bring a large pot of salted water to a rolling boil. Cook the fresh cavatelli for 3 to 4 minutes until they float and are perfectly al dente. Drain, reserving 1 cup of the starchy cooking water.

8. 08

   Add the drained cavatelli directly to the skillet with the mushrooms. Fold in the roasted bone marrow, remaining butter, and 1/4 cup of the pasta water. Toss vigorously over medium heat to emulsify the marrow and starch water into a luxurious, glossy sauce.

9. 09

   Divide the pasta among warm shallow bowls. Top generously with the lemon-rosemary gremolata, grated Parmigiano-Reggiano, and a light drizzle of premium extra virgin olive oil.