Squid Ink Agnolotti with...Squid Ink Agnolotti with Blue Crab & Fennel Pollen Emulsion

Delicate handmade squid ink pasta pockets filled with sweet blue crab and mascarpone, bathed in a rich Meyer lemon and wild fennel pollen butter sauce.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the '00' flour on a clean work surface and create a deep well in the center. Add the egg yolks and squid ink to the well. Gently whisk the yolks and ink with a fork, then gradually incorporate the flour from the inner walls until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   Prepare the filling: In a medium bowl, gently fold together the crabmeat, mascarpone, Meyer lemon zest, minced chives, sea salt, and white pepper until fully incorporated but keeping some crab texture intact. Transfer the mixture to a pastry bag and refrigerate until ready to use.

3. 03

   Roll the pasta: Divide the rested dough in half. Keep one half covered while rolling the other through a pasta machine, starting at the widest setting and progressively going down to the thinnest setting, creating a translucent, paper-thin sheet.

4. 04

   Shape the Agnolotti: Pipe small mounds of crab filling (about 1 teaspoon each) along the lower half of the pasta sheet, spaced 2 cm apart. Fold the top edge of the pasta sheet over the filling. Pinch the spaces between the mounds to seal, squeezing out any air. Fold the pasta over itself once more, then use a fluted pasta cutter to cut along the top seam and in between each pinch, creating individual pocket shapes (Agnolotti del Plin). Toss gently in semolina flour and place on a tray.

5. 05

   Create the emulsion: In a wide skillet over medium heat, combine the dry white wine and 1 tablespoon of Meyer lemon juice. Reduce by half. Lower the heat to low, and whisk in the cold, cubed butter one piece at a time, shaking the pan continuously to create a glossy, emulsified sauce. Stir in the wild fennel pollen and season with a pinch of sea salt. Keep warm.

6. 06

   Cook the pasta: Bring a large pot of salted water to a gentle boil. Carefully drop in the agnolotti and cook for 2 to 3 minutes, or until they float to the surface and are tender. Gently transfer the pasta using a slotted spoon directly into the warm butter emulsion.

7. 07

   Finish and serve: Spoon the pasta in the emulsion for 30 seconds to glaze thoroughly. Divide the agnolotti among warm, shallow bowls. Spoon the remaining emulsified sauce over the pasta and garnish elegantly with micro bronze fennel fronds.