Tagliolini al Ricci di...Tagliolini al Ricci di Mare e Bottarga

Hand-cut egg tagliolini enveloped in a delicate sea urchin emulsion, finished with shaved Sardinian bottarga and lemon-infused sourdough pangrattato.

Ingredients

Cooking Instructions

1. 01

   Create a mound with the flour, make a well, and add the eggs. Incorporate slowly, knead for 10 minutes until smooth, wrap in plastic, and rest for 30 minutes.

2. 02

   In a small bowl, gently fold 40g of sea urchin into the softened butter until an emulsion forms. Keep at room temperature.

3. 03

   Toast breadcrumbs in a pan with 1 tbsp olive oil and half the lemon zest until golden and crisp. Set aside.

4. 04

   Roll the pasta dough to 1mm thickness and cut into thin tagliolini strands (approx. 2mm wide).

5. 05

   In a wide sauté pan, heat remaining oil with the smashed garlic and peperoncino. Once fragrant, remove the garlic and deglaze with Vermentino, reducing by half.

6. 06

   Boil the tagliolini in salted water for 90 seconds. Reserve 1/2 cup of pasta water.

7. 07

   Transfer pasta to the sauté pan. Remove from heat and vigorously toss with the sea urchin butter and a splash of pasta water to create a creamy coating.

8. 08

   Plate the pasta, top with the remaining fresh sea urchin tongues, a generous shaving of bottarga, the lemon breadcrumbs, and remaining zest.