Saffron Cavatelli with Sicilian...Saffron Cavatelli with Sicilian Red Prawn Tartare and Pistachio Pesto

Elegant hand-rolled saffron cavatelli paired with sweet Sicilian red prawn tartare, vibrant Bronte pistachio pesto, and a velvety burrata emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in 150ml of warm water for 15 minutes to release the vibrant color and aroma.

2. 02

   Mound the semolina flour on a clean wooden board. Make a well in the center, pour in the saffron water (with threads), and add a pinch of salt. Mix with a fork, gradually incorporating the flour, then knead vigorously for 10 minutes until a smooth, elastic dough forms. Wrap in plastic wrap and rest at room temperature for 30 minutes.

3. 03

   Divide the dough into four pieces. Roll each piece into a rope about 1/2-inch thick. Cut into 1/2-inch nuggets. Using a gnocchi board or the back of a butter knife, drag each nugget towards you to create a hollowed, ridged cavatelli shape. Dust with semolina and set aside on a tray.

4. 04

   Blanch the basil leaves in boiling water for 5 seconds, then immediately shock in ice water. Drain and pat dry. In a food processor, blend the pistachios, blanched basil, Parmigiano Reggiano, and 80ml of extra virgin olive oil until a smooth, vibrant green pesto forms. Season with a pinch of salt.

5. 05

   For the tartare, finely dice the chilled red prawns. Gently fold in the lemon zest, 20ml of extra virgin olive oil, and fleur de sel. Keep refrigerated until ready to plate.

6. 06

   Prepare the burrata emulsion by blending the fresh burrata and heavy cream in a high-speed blender until completely smooth and velvety. Warm gently in a bain-marie (do not overheat or boil).

7. 07

   Cook the cavatelli in a large pot of salted boiling water for 3 to 4 minutes until they float and are perfectly al dente. Drain, reserving 50ml of pasta water.

8. 08

   Gently toss the cooked cavatelli with the pistachio pesto in a warm pan over low heat, adding a splash of the reserved pasta water to emulsify the sauce and coat the pasta beautifully.

9. 09

   To serve, ladle a pool of warm burrata emulsion onto the center of each plate. Arrange the pesto-coated cavatelli on top, and crown with a quenelle of the chilled red prawn tartare. Garnish with micro-basil and a drizzle of premium olive oil.