Spaghettini al nero di seppia con scampi, asparagi e crema al pesto di zafferano
Squid ink spaghettini with scampi, asparagus and saffron pesto cream
From my supplier here in the Netherlands, Peccati di Gola: La Molisana – Spaghetti al nero di seppia · peccatidigola.nl
Introduction
A gourmet plate built on striking colour contrasts: the deep black of squid ink spaghettini, the golden saffron pesto cream, the bright green of asparagus and the delicate sweetness of scampi, lifted by a touch of homemade annatto oil and smoked Turkish chili.
Ingredients
Serves 1 (gourmet serving)
- 60 g La Molisana squid ink spaghettini (about 2 oz)
- 50 g peeled scampi, tail on, or tiger prawns (about 1¾ oz)
- 25 g green asparagus tips (about 1 oz):
- 5 whole tips for garnish
- 2 spears cut into 4 half-tips, to mix with the pasta
- 45 g Tigullio saffron pesto (about 3 tbsp)
- 75 g heavy cream (about 5 tbsp)
- 3 to 4 g homemade annatto oil (about 1 tsp)
- A pinch of smoked Turkish chili
- Salt, to taste
- Pasta cooking water, as needed
Method
1. Marinate the scampi
Cut the scampi lengthwise, keeping the tail attached, to open them like a butterfly. Season with the annatto oil, a pinch of smoked Turkish chili and a little salt. Leave to marinate for about 10 minutes.
2. Prepare the asparagus
Briefly blanch the asparagus in salted water, or quickly sauté it in a hot pan. Set aside the tips for garnish and the half-tips that will go into the pasta.
3. Cook the scampi
Heat a frying pan over high heat. Sear the scampi for 1 to 2 minutes per side, depending on their size. Add the asparagus during the final moments of cooking, then remove from the heat and set aside.
4. Make the saffron pesto cream
In a small saucepan, combine the cream and the saffron pesto. Warm gently without boiling. Add a little pasta cooking water until the cream is smooth, silky and glossy. Set aside about 15 g of the cream for plating.
5. Cook the pasta
Cook the spaghettini in salted boiling water until al dente. Keep a little cooking water, then drain.
6. Finish the pasta
Transfer the spaghettini to the saffron pesto cream and add the 4 half-tips of asparagus. Toss gently until the pasta is evenly coated and perfectly emulsified.
Plating
- Spread about 8 to 10 g of the reserved cream on the bottom of the plate.
- Using a ladle, form a tall, rounded nest of spaghettini.
- Add a small touch of the reserved cream on top.
- Place one asparagus tip upright in the centre.
- Set the butterflied scampi on top of the pasta nest.
- Arrange the remaining asparagus tips around the base.
- Finish with a few drops of annatto oil and serve immediately.
The result
An elegant dish built on striking colour contrasts:
- the deep black of the squid ink spaghettini;
- the golden hue of the saffron pesto cream;
- the vibrant green of the asparagus;
- the delicate sweetness of the scampi.
Allergens
Contains gluten, crustaceans (scampi), molluscs (squid ink) and milk.
Also check the label of the saffron pesto: it may contain nuts or cheese.
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