In the spring I like to serve the fagottini with fava beans and garden peas and their shoots.
Preparation time: 1 hour
Cooking time: 3-5 minutes
Special equipment: A nice pasta machine and cutter is all that is necessary.
1 cup 00 flour
5 tuorli d’uova (egg yolks)
1 oz. water
1 ¾ Tbsp olive oil
1 tsp. salt
1 large Maine or Blue lobster
2 ½ tbsp cream
1/4 tsp. lemon oil
5 Tbsp grapeseed oil
Reserved lobster shells from the blanching of the lobsters
1 leek, sliced
1 celery stalk, sliced
1 bulb fennel, sliced
1 garlic clove
1 bay leaf
1 tbsp tomato paste
¼ cup vin jaune
1 ¾ cup chicken stock
2 cups vegetable stock
Olive oil for frying
A layer of semolina
½ cup osetra caviar
8 nasturtium leaves and flowers
Place the flour on a clean work surface and form a well in the center. Add the eggs, water, oil and salt and mix with a fork until amalgamated.
Use a kitchen fork or your fingers and incorporate small amounts of the flour into the well. Continue until all the flour is mixed in and knead the dough for a good five minutes.
Add a little extra water if necessary.
After kneading wrap the dough in clingfilm until ready to use.
Bring a large pot of water to the boil.
Blanch the whole lobster for 2 minutes and remove the tail and shock in ice water.
Continue cooking the claws for 2 additional minutes. Remove. Shock in ice water.
Neither the tail nor claws will be fully cooked. Remove all the lobster meat and reserve the shells. Chill the lobster meat and reserve ¾ cup for the farce, the remaining lobster will garnish the fagottini.
Place the ¾ cup of lobster in a robot coupé and process with the cream until smooth. Tamis the lobster and then add the tarragon, salt and lemon oil. Cool and place in a pastry bag.
Heat the grape seed oil in a large stainless steel rondo.
Toast the lobster shells and brown lightly. Add the leek, celery, fennel, garlic and bay leaf. Cook for an additional five minutes until the vegetables have taken on some color.
Add the tomato paste and cook for roughly 5 minutes. Add the vin jaune and deglaze the pan until completely evaporated.
Add the two stocks and bring to a rolling boil. Simmer gently for 45 minutes and then strain into a fresh pot and reduce to 1 ¾ cup. Keep warm in a bain marie until needed.
to assemble the fagottini:
Roll out the pasta dough to the finest possible setting. Cut pieces of pasta 30 millimeter in length by 8 millimeter in width. Pipe the filling in the center of the dough every 4 millimeter. You should get 7 fagottini.
Atomize the dough with a spritz of water and drape the bottom piece of the dough over the farce. Seal down the dough above the filling starting from left to right. Then pinch in between the filling to form the shape of the fagottini.
Cut the fagottini with a ridged pasta cutter using your right hand as you twist the dough with your left hand. The fagottini will look similar to the famous Piedmontese Agnolotti dal plin.
Hold the fagottini on a layer of semolina in the refrigerator until ready to cook.
Heat up a large pot of boiling water and season with salt. Warm 4 plates in the oven or plate warmer and keep warm.
Boil the fagottini in the water and transfer the fagottini with a slotted spoon to a sauté pan. Add a little olive oil and keep warm.
Place 25 grams of caviar in each bowl and place 7 fagottini on top of the caviar.
Garnish around the pasta with the nasturtium leaves and flowers.
Froth the sauce and place a dollop on top of the pasta so that the caviar is a surprise.
Note: If no vin jaune is available substitute white wine.
The nasturtiums can be replaced or deleted per season.
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