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
300g of spring onions, sliced
1 dash of olive oil
salt
5g of ground star anise
200ml of vegetable stock
4
Rinse and clean the fish. Pat dry, finely dice the flesh and place in the fridge for 30 minutes
80g of Arctic char, or salmon
5
Drain the lemon peel, chill quickly in iced water and cut into a neat dice. Set aside
6
Roll out the pasta dough into very thin sheets. Leave on the work surface for 10 minutes, then cut into thin tagliolini strips
7
Cook the tagliolini in salted, boiling water until al dente, for about 3–4 minutes
8
Remove the tartare from the fridge and season with a pinch of salt, plus a dash of oil if desired. Mix through some of the lemon peel dice, to taste
1 pinch of salt
9
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.
