Lemon Taglierini with Sea Urchin and Artichoke Cream

Name: Lemon Taglierini with Sea Urchin and Artichoke Cream (Taglierini al Limone con Polpa di Ricci e Crema di Carciofi)
Yield: Serves 6 as a first course
Cuisine: Italian
Ingredients: 6 globe artichokes; ½ quantity Fresh Pasta Dough #1 with lemon zest, passed through pasta machine six times; 3 tablespoons flat-leaf parsley leaves; 1 stalk celery heart, roughly chopped; ½ cup (125 ml) extra virgin olive oil, plus extra for drizzling; ½ cup (125 ml) extra virgin olive oil; salt flakes and freshly ground white pepper, to taste; 10 black peppercorns; fine sea salt, for pasta water; 5 bay leaves; tipo 00 flour, for dusting; 2 lemons, halved; 90 g sea urchin roe, roughly chopped

Taglierini al Limone con Polpa di Ricci e Crema di Carciofi

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Once when we were on holiday in Sardinia, my sister, Alessandra, took us to a very remote restaurant near Cuglieri, in central Sardinia. To start with, they brought us a big basket of bread and a bowl full of ice. Nestled into the ice were live sea urchins, freshly cracked, with extra virgin olive oil drizzled over the roe. We ate the bread dipped into the roe and oil, and I’ve never forgotten the pure intensity of the flavour. Sea urchin roe is available from some fishmong