Prep Time
10 min
Cook Time
25 min
Yields
4 servings
Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.
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ingredients
Crab and Pappardelle
1
shallot, diced
½
preserved lemon, insides removed, very finely sliced
80
g cooked crab (per person)
1
sea urchin (per person)
⅛ cup chives
Sea Urchin Butter (see below)
¼
cup Nobilo Regional Collection Sauvignon Blanc
100
g fresh pappardelle (per person)
150
g melted butter, for poaching
Chervil, to garnish
Sea Urchin Butter
Sea urchin (1-2 roe per person)
1
shallot
100
g butter
1
clove garlic
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directions
Step 1
Sweat shallots and lemon, then deglaze with wine.
Step 2
Add crab, reserving a large piece for garnish.
Step 3
Cook pasta in salted boiling water. Drop reserved crab and sea urchin into butter to poach.
Step 4
Combine pasta with lemons and shallots. Fold in crab and sea urchin butter – keep it moving to emulsify butter.
Step 5
Add chives and season to taste. Remove crab and urchin from butter and pat dry.
Step 6
Plate pasta garnish with crab, urchin and chervil.
Step 7
Cook out shallot and garlic until soft.
Step 8
Blend with room temperature butter and urchin. Season.
Step 9
Chill until needed.