Tagliolini with Sicilian Red...Tagliolini with Sicilian Red Prawns, Bronte Pistachio Pesto, and Stracciatella Cream

An elegant, elevated Sicilian-inspired pasta featuring delicate hand-cut egg tagliolini tossed with sweet, pristine red prawns, a vibrant toasted Bronte pistachio pesto, and rich, creamy stracciatella.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a clean wooden board, make a well in the center, and add the whole eggs and egg yolks. Gently whisk the eggs with a fork, gradually incorporating the flour until a shaggy dough forms. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   In a small saucepan over low heat, gently warm 30ml of olive oil with the reserved prawn heads. Press the heads with a wooden spoon to release their flavorful juices. Infuse for 10 minutes, then strain through a fine-mesh sieve and set the red prawn oil aside.

3. 03

   Prepare the pesto by blanching the pistachios in boiling water for 1 minute, then skin them. In a mortar and pestle or small food processor, blend the pistachios, garlic, blanched basil, Parmigiano-Reggiano, and 50ml of olive oil until a smooth, vibrant green paste forms. Season with a pinch of sea salt and set aside.

4. 04

   Roll the pasta dough through a pasta machine to setting 8 (very thin). Cut the sheets into delicate, thin tagliolini strands. Dust with a small amount of flour and form into loose nests.

5. 05

   Dice 8 of the raw prawns into a delicate tartare. Toss gently with a drizzle of the infused prawn oil, lemon zest, and a pinch of fleur de sel. Keep chilled. Lightly sear the remaining 4 whole prawns in a hot pan with a drop of prawn oil for just 20 seconds per side, keeping them translucent in the center.

6. 06

   Bring a large pot of salted water to a rolling boil. Cook the tagliolini for exactly 90 seconds until al dente. Drain, reserving 100ml of the pasta cooking water.

7. 07

   In a large pan off the heat, toss the hot pasta with the pistachio pesto, a splash of the pasta cooking water, and the remaining infused prawn oil. Toss vigorously to create a creamy, emulsified sauce that coats each strand of pasta.

8. 08

   To serve, spoon a pool of stracciatella cheese onto the center of four warm plates. Twirl the tagliolini into elegant nests and place atop the stracciatella. Crown each nest with the raw prawn tartare and one seared whole prawn. Garnish with micro-basil, lemon zest, and a sprinkle of crushed pistachios.