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https://www.raiplay.it/programmi/esem... - Mauro and Mattia Improta prepare a first course of fresh pasta, suitable for special occasions. Here are the tagliolini in lemon. Ingredients: 250 g 00 flour, 50 g semolina, 3 eggs, zest of 1 lemon, parsley, salt, 16 prawns, 300 g clams, 1 clove of garlic, 2 large lemons, watercress sprouts, oil, salt and pepper, 200 g butter, 1 egg yolk, parsley, saffron pistils, juice of 1 lemon Procedure: Prepare the pasta, working the 00 flour and the semolina with the whole eggs, the grated lemon zest and the finely chopped parsley. Once you have a smooth and homogeneous dough, wrap it in cling film and let it rest for at least half an hour in the fridge. Roll out the thin pastry and cut out the tagliolini. For the flavored butter, in a bowl, work the soft butter with the saffron pistils, chopped parsley, lemon juice and egg yolk. Work until the mixture is creamy and smooth. Place the mixture on a sheet of baking paper and shape it into a candy. Leave to harden in the refrigerator. For the sauce, in a pan, place the clams with a drizzle of oil, a clove of garlic and a little white wine. Cover and wait for the clams to open. Once open, shell them and place them in a pan with their filtered water. Clean the prawns and place the resulting pulp between two sheets of baking paper, with oil, salt and pepper. Beat to thin out each prawn. Place in the refrigerator. Drain the tagliolini and sauté them in the pan with the clams and their water. Add the flavored butter and stir over the heat. To serve, cut the large lemons in half and hollow them out. Place the prepared shrimp carpaccio inside the shell. Place the tagliolini nest on top of the shrimp and finish with the sprouts.