Tagliolini al Nero con...Tagliolini al Nero con Ricci di Mare e Bergamotto

Artisanal squid ink tagliolini coated in a luxurious, creamy sea urchin emulsion, elevated with spicy Calabrian chili, crispy sourdough pangrattato, and fresh bergamot zest.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough: Mound the Tipo 00 flour on a wooden board and make a deep well in the center. Whisk the egg yolks with the squid ink, then pour into the well. Gradually incorporate the flour from the inner walls using a fork. Knead the mixture by hand for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   Make the pangrattato: Heat 15ml of extra virgin olive oil in a small pan over medium heat. Add the sourdough breadcrumbs and cook, stirring constantly, until golden brown and crispy (about 3-4 minutes). Transfer to paper towels to drain and season immediately with a pinch of flaky sea salt.

3. 03

   Roll and cut the tagliolini: Divide the rested pasta dough in half. Roll each half through a pasta machine down to the second-thinnest setting. Lightly dust with semolina, fold the sheet, and slice into thin tagliolini (approximately 2mm wide). Dust with semolina and form into loose nests.

4. 04

   Infuse the aromatic oil: Bring a large pot of heavily salted water to a rolling boil. In a wide sauté pan over low heat, gently warm 40ml of extra virgin olive oil with the crushed garlic clove and Calabrian chili paste until fragrant. Carefully remove and discard the garlic clove before it browns.

5. 05

   Create the sea urchin base: Turn off the heat. Add 70g of the sea urchin tongues to the warm infused oil. Use a whisk to gently smash and emulsify the urchin into the oil until it forms a creamy, orange sauce. Add the white wine and turn the heat back to low for 30 seconds to evaporate the alcohol.

6. 06

   Cook the pasta: Drop the fresh squid ink tagliolini into the boiling water. Cook for precisely 90 seconds, ensuring it remains al dente.

7. 07

   Emulsify (Manteccare): Transfer the pasta directly into the sauté pan with the sea urchin sauce. Add the cold cubed butter and 3-4 tablespoons of the starchy pasta cooking water. Toss vigorously over low heat for 1 minute until a glossy, velvety emulsion coats every strand of pasta.

8. 08

   Plate and garnish: Using a carving fork and a large spoon, twirl the pasta into elegant, towering nests in the center of warm shallow bowls. Spoon any remaining pan sauce over the pasta. Top with the remaining 30g of whole sea urchin tongues, a sprinkle of crispy sourdough pangrattato, freshly grated bergamot zest, and chopped parsley. Serve immediately.