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Giovanni Pilus Lemon Taglierini

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with bottarga and artichoke cream

Giovanni Pilu of Pilu restaurant shares his Lemon taglierini recipe with us. With its creamy texture and lemony fruit core, our featured Fiano from McLaren Vale’s Serafino pairs naturally with the taglierini. Enjoy! 

Ingredients

500g pasta flour (00)

8 egg yolks

2 whole eggs

Zest of three lemons 

Tipo 00 flour, extra, for dusting

Fine sea salt, for pasta water

½ cup extra virgin olive oil

100g Pilu bottarga, freshly grated

Extra virgin olive oil, extra, for drizzling

Artichoke cream

2 lemons, halved

6 globe artichokes

5 fresh bay leaves

10 black peppercorns

1 stalk celery heart, roughly chopped 

¼ cup flat-leaf parsley leaves

Salt flakes and freshly ground white pepper, to taste

½ cup extra virgin olive oil
 


Recipe by Giovanni Pilu 

Photography John Paul Urizar  

Styling Michaela Le Compte

Method

1. Pile the flour up into a volcano shape on a work surface and make a large well in the centre. Whisk the egg yolks and whole eggs then pour into the well. Add the lemon zest then gradually mix in the flour with your hands. Knead the dough well with the palm of your hands for about 20 minutes, until smooth and elastic. Allow to rest for approx one hour. Roll out onto a lightly floured surface then cut pasta sheets into 24cm lengths and trim the sides. Pass sheets through a taglierini attachment on the pasta machine. Toss with a little flour and set aside.

Artichoke cream

1. Make artichoke cream: add lemon juice and squeezed lemon halves to a large saucepan of cold water. Working with one artichoke at a time, peel off the dark outer leaves until you reach the tender light-green ones. Using a sharp paring knife, cut off the top third of the artichoke. Trim the stalk so that it’s a few centimetres long, peel it. Using a teaspoon, scoop any hairy choke out of the centre of the artichoke. Rub the artichoke with one of the cut lemons and place into the acidulated water. Repeat with remaining artichokes.

2. Add bay leaves, peppercorns and celery and cover with a layer of baking paper. Bring to the boil, reduce heat and simmer for about 25-35 minutes, until a wooden skewer can be inserted into the base without any resistance. Drain artichokes and place in a food processor with parsley, salt and pepper and process until well chopped. With the motor running, drizzle in oil and process until smooth. Pass through a fine sieve.

3. Bring a large saucepan of water to the boil, add salt. Shake taglierini slightly to loosen it up and drop it into the water; boil for 1-2 minutes, until tender.

4. Meanwhile, heat a frying pan, add oil and, when hot, lift the cooked pasta out of the water into the pan, retaining the cooking water. Add about 1/3 cup reserved cooking water to the pan, then add the grated bottarga, stirring it through well to emulsify the sauce. Add a little more water if necessary to give a creamy consistency.

5. Divide Artichoke Puree between 6 plates and spread to form a disc. Arrange taglierini on the puree, sprinkle with a little more bottarga, drizzle with olive oil and mix well before eating.

 

Wine Match

Fiano

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