Tagliolini pasta with Nettles, Bottarga, Saffron and Lemon zest

INGREDIENTS:

Flour
500 g
 
Eggs
5
 
Nettles
1 bunch
 
Saffron
6 pistils
 
Bottarga
to taste
 
Garlic
1 clove
 
Extra Virgin Olive Oil
to taste
 
Lemon zest
1
 
Pepper
to taste
 
Salt
to taste
 

GO BEYOND



The recipe

6 SERVINGS
 

Prepare a dough using flour, extra virgin olive oil, and egg, adding the tips of the blanched nettles.

Cool in ice water and cut.

Bring water to a boil, salted and flavoured with several threads of saffron.

In a pan sauté the lemon zest, a clove of garlic, and the grated bottarga in extra virgin olive oil.

Season with pepper to taste. Boil the tagliolini and finish cooking in the pan.

Simmer with a bit of the pasta water.

Stir in some extra virgin olive oil and serve.

Garnish with some bottarga and lemon zest.