By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Grano arso tagliolini, spring onion and anise cream, Arctic char tartare
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Grano arso tagliolini, spring onion and anise cream, Arctic char tartare
Get in touch
Grano arso tagliolini, spring onion and anise cream, Arctic char tartare