Tagliolini al Zafferano con...Tagliolini al Zafferano con Tartare di Scampi e Gel al Limone d'Amalfi

Saffron-infused handmade tagliolini paired with sweet langoustine tartare, a bright Amalfi lemon gel, and finished with toasted Bronte pistachios.

Ingredients

Cooking Instructions

1. 01

   To make the saffron pasta, steep the saffron threads in 1 tablespoon of warm water for 10 minutes. Mound the flour on a clean work surface, create a well in the center, and add the egg yolks along with the saffron water. Slowly incorporate the flour, then knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   To prepare the Amalfi lemon gel, combine the lemon juice, sugar, and agar agar in a small saucepan. Bring to a boil over medium heat, whisking constantly, and let boil for 1 minute. Pour the mixture into a shallow dish and refrigerate for 20 minutes until completely set. Transfer the gel to a high-speed blender and process until completely smooth and glossy. Transfer to a squeeze bottle and chill.

3. 03

   For the langoustine tartare, gently toss the diced langoustine with 1 tablespoon of premium extra virgin olive oil and a pinch of fine sea salt. Cover and store in the refrigerator until ready to plate.

4. 04

   Roll out the rested pasta dough using a pasta machine to setting number 8 (about 1mm thick). Cut the sheets into thin tagliolini (approximately 2mm wide) and dust lightly with semolina flour to prevent sticking.

5. 05

   Bring a large pot of salted water to a rolling boil. Cook the tagliolini for exactly 90 seconds. Drain, reserving a small splash of pasta water. Toss the pasta quickly in a warm bowl with the remaining 2 tablespoons of extra virgin olive oil and a tablespoon of the pasta water to create a light, glossy emulsion.

6. 06

   To assemble, twirl a nest of the saffron tagliolini into the center of each plate. Top each nest with a quenelle of cold langoustine tartare. Squeeze dots of the lemon gel around the plate, scatter the toasted Bronte pistachios, and garnish elegantly with the wild bronze fennel fronds.