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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.

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.

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