Tagliolini al Riccio di...Tagliolini al Riccio di Mare con Schiuma di Burrata e Bottarga

Hand-cut 30-yolk pasta ribbons tossed in a delicate sea urchin emulsion, topped with briny mullet roe and a citrus-infused burrata foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta: Mound the flour, create a well, and add egg yolks. Incorporate slowly, knead for 10 minutes until smooth, wrap in plastic, and rest for 30 minutes.

2. 02

   Prepare the Burrata Foam: Blend the burrata, heavy cream, lemon zest, and soy lecithin until completely smooth. Strain through a chinois into a small pot and heat gently to 50°C. Use an immersion blender to aerate just before serving.

3. 03

   Roll the pasta dough to 1mm thickness and hand-cut into thin tagliolini ribbons. Dust with flour and set aside.

4. 04

   In a wide sauté pan, sweat the shallots in 20g of butter over low heat until translucent. Increase heat, deglaze with white wine, and reduce by half.

5. 05

   Add 50g of sea urchin to the pan and whisk gently into the wine and butter to create a creamy emulsion. Keep on very low heat.

6. 06

   Boil the tagliolini in salted water for 90 seconds. Reserve a small amount of pasta water and transfer the pasta directly into the uni sauce.

7. 07

   Toss the pasta with the remaining butter and a splash of pasta water until glossy. Fold in half of the remaining fresh uni pieces gently.

8. 08

   Plating: Twirl the pasta into a nest in the center of a warm shallow bowl. Top with the remaining fresh uni and a generous grating of Bottarga. Finish with a spoonful of the aerated burrata foam on the side.