Ingredients
Pistachio Pesto
200g pistachios
100ml olive oil
100g garlic confit
15g Parmigiano Reggiano
15g oregano
Sauce
7 cloves garlic (sliced)
900ml chicken or vegetable stock
420g thinly sliced calamari
90g butter (unsalted)
Lemon juice to taste
Taglionlini
1000g 00 flour
480g egg yolks
40ml water
50ml olive oil
Garnish
Fennel
Method
For the pistachio pesto, pulse all ingredients together, keeping it chunky to give the dish texture.
For the pasta, using a kitchen aid with the dough hook attachment, mix ingredients until a breadcrumb-like texture is achieved. Tip the mix onto a clean bench top and knead for 10 minutes, or until the dough bounces back to the touch.
Roll out into 25cm sheets as thin as possible (approx. 2mm) and dust generously with fine semolina to prevent sticking.
Layering the sheets on top of each other, cut them into thin strips (approx. 4-5mm), dusting again with semolina.
Sauté the garlic and add the chicken or vegetable stock and allow to reduce by 2/3.
Add the pesto, butter, and lemon juice and mix through to create the sauce.
Add the calamari to the sauce and remove from the heat. The residual heat will cook the calamari.
Cook the pasta for 2 minutes in boiling salted water, remove, drain, and toss through the sauce, adjusting the consistency with a little pasta water.
Arrange the pasta and sauce into bowls and garnish with fennel fronds.
Or come to Donna Maria and we can do it for you!
Donna Maria
1/52 Cook Street, Flinders
