Grano Arso Pasta Recipe with Char Tartare
Giancarlo Morelli serves nutty, rich grano arso tagiliolini with an Arctic char tartare, spring onion cream and crème fraîche for a pasta course full of complex flavours.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Pan
- Stove
- Colander
- Peeler
- Spoon
- Plate
- Refrigerator
- Plastic wrap
- Measuring spoon
- Pot
Ingredients
- 200g of 00 flour
- 200g of grano arso flour
- 2 eggs
- 8 egg yolks
- 1 large lemon
- salt
- 300g of spring onions, sliced
- 5g of ground star anise
- 200ml of vegetable stock
- 1 dash of olive oil
- 80g of Arctic char, or salmon
- 1 pinch of salt
- 80g of crème fraîche
- dill
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