Grano arso tagliolini, spring onion and anise cream, Arctic char tartare
- Pasta
- Medium
- 4
- 45 minutes
PT45M
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.
Ingredients
Pasta
Lemon rind
- 1 large lemon
- salt
Spring onion cream
- 300g of spring onions, sliced
- 5g of ground star anise
- 200ml of vegetable stock
- 1 dash of olive oil
- salt
Arctic char tartare
- 80g of Arctic char, or salmon
- 1 pinch of salt
To serve
- 80g of crème fraîche
- dill
Equipment
- Blender
- Pasta machine
Method
2
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
- salt
- 1 large lemon
3
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
- dill
- 80g of crème fraîche
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Grano arso tagliolini, spring onion and anise cream, Arctic char tartare
