Saffron Tagliolini with Langoustines...Saffron Tagliolini with Langoustines and Burrata Emulsion

Delicate house-made saffron pasta tossed in a rich langoustine bisque reduction, finished with pan-seared Sicilian langoustines, a velvety burrata emulsion, and a toasted pistachio-mint gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a wooden board, make a well in the center, and add the egg yolks and bloomed saffron liquid. Gently incorporate with a fork, then knead vigorously for 10 minutes until smooth and elastic. Wrap in cling wrap and rest for 30 minutes.

2. 02

   To prepare the gremolata, combine the finely chopped toasted pistachios, lemon zest, and chiffonaded mint in a small bowl. Season with a tiny pinch of flaky sea salt and set aside.

3. 03

   For the burrata emulsion, blend the fresh burrata in a high-speed blender while slowly drizzling in 30ml of extra virgin olive oil until a perfectly smooth, warm-room-temperature cream forms. Transfer to a squeeze bottle.

4. 04

   In a saucepan, heat 15ml of olive oil. Sear the langoustine shells and heads for 3 minutes until vibrant orange. Add the minced shallots, cook for 1 minute, then deglaze with the white wine. Reduce by half, add 100ml of water, simmer for 10 minutes, then strain through a fine chinois, pressing to extract all juices. Return the liquid to the pan and reduce until a glossy glaze forms.

5. 05

   Roll the pasta dough through a pasta machine to a thin sheet (about 1mm), then cut into delicate tagliolini. Dust with a little flour to prevent sticking.

6. 06

   Quickly sear the seasoned langoustine meat in a smoking hot pan with 15ml of olive oil for exactly 45 seconds per side. Remove and keep warm.

7. 07

   Cook the tagliolini in a large pot of boiling salted water for 90 seconds. Drain, reserving a splash of pasta water, and immediately toss the pasta in the langoustine reduction, emulsifying with the remaining 15ml of olive oil.

8. 08

   To plate, twirl a nest of saffron tagliolini in the center of a warm shallow bowl. Arrange three seared langoustines on top, dot artistically with the burrata emulsion, and generously scatter the pistachio-mint gremolata over the dish. Finish with a touch of flaky sea salt.