Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine Crudo and Bergamot Emulsion

Hand-cut saffron-infused pasta paired with delicate langoustine tartare, finished with a bright bergamot butter emulsion and shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   In a bowl, mix the flour with the eggs, yolks, and the saffron-infused water. Knead until a smooth, elastic dough forms. Wrap in plastic and rest for at least 30 minutes.

2. 02

   Roll the pasta dough through a machine until translucent (setting 7 or 8), then hand-cut into thin tagliolini strands. Dust with semolina and set aside.

3. 03

   Roughly chop the raw langoustine meat into a tartare. Season with a touch of bergamot zest, a drizzle of olive oil, and a pinch of sea salt. Keep chilled.

4. 04

   In a shallow pan, sweat the minced shallot in a teaspoon of oil. Add the white wine and reduce by half. Whisk in the cold butter cube by cube to create a glossy emulsion, then stir in the bergamot juice.

5. 05

   Cook the tagliolini in salted boiling water for approximately 90 seconds until al dente. Reserve a small amount of pasta water.

6. 06

   Transfer the pasta directly into the bergamot emulsion, tossing gently. Add pasta water if needed to achieve a coating consistency.

7. 07

   Plate the pasta in nests. Top each with a spoonful of the langoustine tartare. Finely shave the bottarga over the dish and finish with a spray of bergamot zest.