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LEMON TAGLIOLINI

MADE BY CHEF ANDREA MIGLIACCIO FROM ALDROVANDI VILLA BORGHESE

Lemon Tagliolini  with burrata, sea asparagus, oyster leaf and red prawns.

Ingredients serves: 4 

Tagliolini Pasta:

300g flour 00

100g semolina

220g  egg yolk

 

Burrata sauce:

150g burrata

50g mozzarella

300g cream

Salt and pepper

 

Sea asparagus sauce:

100g of sea asparagus

30g extra virgin olive oil

Salt, pepper, grated lemon and tarragon

 

Sauce of red shrimp heads:

200g of uncooked red shrimp heads to pacojet

1g xanthan

Salt and pepper

200g chopped burrata with grated lemon

200g prawns roughly chopped

Grated lemon peel

4 leaf oyster

 

Method Tagliolini:

  1. Knead the dough, let it rest in the fridge for about 20 minutes
  2. Roll out to 1/2 and portioned to 80 g

 

Method Burrata sauce:

  1. Brew the vacuum-seal ingredients
  2. Cook in the microwave for about 20 seconds
  3. Leave to infuse and cool, filter and reduce to desired consistency

 

Method Sea asparagus sauce:

  1. Boil the sea asparagus in salted water for 4-5 minutes
  2. Immediately cool and emulsify with a mixer with extra virgin olive oil
  3. Add salt, pepper, grated lemon and a little tarragon

 

To complete:

  1. Cook tagliolini pasta for 4 minutes
  2. Stir in the burrata with grated lemon and leaf of oyster sauce cut  into julienne
  3. Complete with cream of asparagus once in the dish

Serve the tagliolini well stretched, add shredded Burrata and tartare of red shrimps

 

 

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