Ingredients for 4 people
400 g Taglioline gialle
1 fennel
1 kg Devon crab
20 g Scottish Keta salmon
chives and dill to taste
10 ml dry white wine
Procedure
Boil crab for 10 minutes in unsalted boiling water, drain and let cool. Cut the fennel bulb in half; dice one half and toast in a pan over low heat for a couple of minutes, blend with white wine and let it evaporate.
Bleach the remaining half with crab broth and blend. Clean the crab, keeping the pulp. In a pan, add fennel sauce, diced fennel, crab meat and chives, and season with salt and pepper. Cook Taglioline gialle in abundant salted water, drain and add them to the rest of the ingredients in the pan.
Whisk with a knob of butter, form a nest in the centre of the dish and garnish with Keta salmon quenelle and a tuft of dill.
Andrea Casu uk delegation chef – fic.
