Saffron Tagliolini with Butter-Poached...Saffron Tagliolini with Butter-Poached Langoustines and Fennel Pollen

Delicate hand-cut saffron-infused tagliolini paired with succulent, butter-poached sweet langoustines, finished with an emulsion of shellfish stock, aromatic lemon verbena, and wild Italian fennel pollen.

Ingredients

Cooking Instructions

1. 01

   Infuse the saffron: Gently crush the saffron threads into 1 tablespoon of warm water and let sit for 10 minutes to extract the vibrant yellow color and earthy aroma.

2. 02

   Make the pasta dough: Mound the Tipo 00 flour on a clean work surface, make a deep well in the center, and add the egg yolks and saffron water. Gently whisk the wet ingredients, gradually incorporating flour from the inner walls. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes at room temperature.

3. 03

   Roll and cut the pasta: Roll the dough using a pasta machine to a thin sheet (thickness setting 8 or 9). Cut into thin tagliolini strands (about 2mm wide). Dust lightly with flour, shape into small nests, and cover with a damp cloth.

4. 04

   Prepare the sauce base: In a wide sauté pan, combine the white wine and concentrated shellfish stock. Bring to a boil and reduce by half. Lower the heat to low, and slowly whisk in 100g of the cold cubed butter, piece by piece, to create a glossy, stable emulsion. Keep warm over very low heat.

5. 05

   Poach the langoustines: In a separate small saucepan, melt the remaining 50g of butter over low heat (keep the temperature under 65°C/150°F). Add the langoustines and gently poach for 2 to 3 minutes until barely opaque and ultra-tender. Remove from butter and keep warm.

6. 06

   Cook the pasta: Drop the fresh saffron tagliolini into a large pot of boiling, salted water. Cook for exactly 90 seconds. Drain, reserving 50ml of the starchy pasta water.

7. 07

   Finish and emulsify: Toss the cooked tagliolini directly into the emulsified butter sauce over medium-low heat. Add the julienned lemon verbena and a splash of the reserved pasta water. Toss vigorously for 30 seconds to coat every strand in a silky, glossy sheen.

8. 08

   Plate and garnish: Using a carving fork and ladle, twirl the tagliolini into elegant, high-domed nests in the center of shallow bowls. Top each portion with three butter-poached langoustines. Spoon a tiny amount of the remaining pan emulsion over the seafood. Finish with a dusting of wild fennel pollen, Maldon sea salt, and micro-basil.