Potato Cappelletti, Bottarga and White Asparagus Recipe - Great British Chefs
This pretty pasta dish from chef Simon Shand combines potato-stuffed cappaletti with bottarga and tender white asparagus.
Ingredients
- 200g of Maris Piper potatoes, cut into large chunks
- 100g of taleggio, finely diced
- 1 tsp bottarga, grated
- 2 lemons, zested
- sea salt to season
- 400g of pasta flour
- 100g of semolina
- 375g of egg yolk
- 40g of water
- 200g of chives
- 50g of vegetable oil
- 6 white asparagus spears
- 100g of salted butter
- bottarga to taste
- lemon zest to taste
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