Coffee Tagliatelle with Zander Tartare and Citrus
Coffee Tagliatelle with Zander Tartare is a personal adaptation of a recipe by Michelin-starred Chef Luigi Salomone. A cherished reminder of an unforgettable dining experience at the renowned Re Santi e Leoni restaurant in Nola near Naples.
Michelin-starred Chef Luigi Salomone, from the Re Santi e Leoni restaurant in Nola, near Naples, is celebrated for his innovative take on traditional Campanian flavors. Known for his dedication to seasonal, high-quality ingredients, Luigi Salomone draws inspiration from his childhood visits to local markets and countryside orchards. His dishes embody the belief that each ingredient should shine distinctly in every bite. This recipe combines fresh pasta, coffee, seafood, and citrus for a delicate yet vibrant dish, and I would love to taste the original version.
Cooking Michelin-starred recipes at home is both a joy and a challenge. While my kitchen skills might not match the precision and artistry of professional chefs, the process itself is incredibly rewarding. Attempting to recreate a dish like this leads me to discover new techniques and flavor combinations. Even if the final result falls short of perfection, the experience of bringing such a sophisticated recipe to life adds a touch of magic to my home kitchen.
For a personal twist, I’ve substituted the red prawns with zander. This change creates a slightly firmer texture in the tartare, with a milder, more buttery flavor profile compared to the sweetness of prawns. The zander pairs beautifully with the citrus elements, enhancing the dish’s freshness while offering a unique take on Luigi Salomone’s original creation.
Ingredients
Serves 4
For the coffee pasta:
250g plain flour (type 00)
230g semolina
5 whole eggs
10g coffee powder
6g salt
For the butter emulsion:
100g butter
200g water
30g Parmesan cheese
For the zander tartare:
200g zander fillet (fresh, cleaned, and finely diced)
Olive oil (as needed)
Lemon juice (to taste)
Grated orange zest (to taste)
Preparation
Make the pasta:
Mix the flour, semolina, eggs, coffee powder dissolved in a little bit of water, and salt into a dough. Knead the dough thoroughly. Shape into a round ball and let it rest in a dry place for at least six hours. Roll out the dough with a pasta machine and cut into tagliatelle.
Prepare the butter emulsion:
Melt the butter gently, then add the water and heat to 40°C. Stir in the Parmesan and blend until smooth.
Cook the tagliatelle:
Boil the pasta in salted water. Once cooked, toss it with the butter emulsion to coat evenly.
Prepare the zander tartare:
Dice the zander finely and season with olive oil, lemon juice, and a touch of grated orange zest.
Plate the dish:
Arrange the tagliatelle on a plate, top with the seasoned zander tartare, and garnish with fresh basil and a sprinkling of orange zest.
This adaptation with zander brings a delicate richness and a subtle earthiness to the dish, complementing the coffee-infused pasta and bright citrus notes. It’s a testament to how versatile Chef Salomone’s recipes can be while remaining true to their essence.
Coffee Tagliatelle with Zander Tartare is a personal adaptation of a recipe by Michelin-starred Chef Luigi Salomone. The original recipe is made with prawns.
Italian Notes
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