Bigoli Nero
A recipe for Bigoli Nero by chef David Nayfeld of Che Fico in San Francisco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Ingredients
- Bigoli nero: 150 g
- Partanna Extra Virgin Olive oil: 25 g (plus an additional 15 g for finishing)
- Garlic: 3 g (sliced)
- Chili flakes: Pinch
- Parma butter: 15 g
- Che Fico Calabrian Chili Bomba: 15 g
- Roasted crab stock: 4 oz
- Dungeness Crab leg meat: 90 g
- Dungeness Crab body meat: 35 g
- Curly parsley : 8 g (chopped)
- Lemon juice: 25 g
- Kosher salt : 4 g to taste
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