Giancarlo Morelli serves nutty, rich grano arso tagiliolini with an Arctic char tartare, spring onion cream and crème fraîche for a pasta course full of complex flavours.
Begin by making the pasta dough. Knead the flours with the eggs and egg yolks until a smooth, uniform dough forms. Leave to rest in the refrigerator for 1 hour
Peel the lemon, keeping the rind in large strips, and scrape off any white pith. Bring a pan of water to the boil with a pinch of salt, add the peel and simmer for 1 hour
Cook the spring onions in a splash of olive oil with the star anise and a pinch of salt until soft. Transfer to a blender and blend to a smooth purée, adding some vegetable stock if needed (you may not need all the stock). Pass through a fine sieve
Drain the pasta and mix through the spring onion cream so it is nicely coated. Plate the pasta and garnish with the tartare, a quenelle of crème fraîche and some dill fronds
Giancarlo Morelli’s trailblazing gastronomy emphasises the very Italian tenets of simplicity, balance and great ingredients to create dishes that are far more than the sum of their parts.
