Tagliolini al Nero con...Tagliolini al Nero con Tartare di Gamberi Rossi e Pesto di Pistacchio

Handmade squid ink tagliolini served with a delicate red prawn tartare, toasted Sicilian pistachio pesto, and a bright lemon verbena emulsion.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the flour on a wooden board, make a well, and add egg yolks and squid ink. Gently whisk the wet ingredients, then slowly incorporate the flour. Knead for 10 minutes until smooth and elastic. Wrap in cling film and rest at room temperature for 30 minutes.

2. 02

   Prepare the tartare: Finely chop the cleaned red prawns. In a small bowl, gently fold the prawns with 1 tablespoon of olive oil, lemon zest, and a pinch of fleur de sel. Cover and refrigerate immediately.

3. 03

   Create the pistachio pesto: In a mortar or small food processor, blend the toasted pistachios, basil, Parmigiano Reggiano, and 60ml of olive oil until a vibrant, textured paste forms. Season with a touch of salt and set aside.

4. 04

   Roll the pasta: Using a pasta machine, roll the rested dough into thin sheets (setting 7). Cut the sheets into thin tagliolini strands. Dust with a bit of flour and shape into nests.

5. 05

   Prepare the emulsion: In a saucepan, simmer the fish stock with the lemon verbena leaves for 5 minutes to infuse. Strain out the leaves, return the stock to low heat, and vigorously whisk in the cold cubed butter one piece at a time to form a glossy, emulsified sauce.

6. 06

   Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the tagliolini for exactly 90 seconds, then drain, reserving 50ml of the pasta water.

7. 07

   Assemble the dish: Toss the hot tagliolini directly in the lemon verbena emulsion, adding a splash of pasta water if needed to coat the strands beautifully.

8. 08

   Plate with elegance: Twirl the tagliolini into a tight nest in the center of a warm shallow bowl. Top with a generous quenelle of the chilled red prawn tartare. Spoon dots of the pistachio pesto around the plate and finish with a drizzle of premium extra virgin olive oil.