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Fogo Island Crab & Kina Pappardelle with Preserved Lemon

Fogo Island Crab & Kina Pappardelle with Preserved Lemon
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.

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My rating for Fogo Island Crab & Kina Pappardelle with Preserved Lemon
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