TAGLIATELLA WITH BOTTARGA CREAM SAUCE, ZUCCHINI AND HAZELNUTS
600 g 0 flour
4 whole eggs
3 egg yolks
Mix the flour with the eggs in the planetary mixer with the hook. Once an almost compact ball is obtained, finish the dough on a wooden board. Knead the dough ball until smooth and homogeneous, cover the dough with plastic wrap and let it rest in the refrigerator for 2 hours.
2 jars of bottarga cream
50 g shelled and toasted hazelnuts
Oil, salt and pepper to taste.
For the zucchini, cut the outer green part into thin strands discarding the inside, season the strands with a two tablespoons of oil the zest of half a lemon and a little salt, then sauté over high heat alive for a few minutes the zucchini leaving them crispy. In the meantime cook the noodles for 3 minutes in plenty of boiling water lightly salted. In a pan pour the bottarga cream and drain the noodles, stir-fry for about 2 minutes adding a small ladle of cooking water from the noodles and with the help of tongs turning constantly the pasta finish the creaming. Adjust salt if necessary. Serve by laying the noodles in a nest, finish the dish with the previously blanched zucchini and sprinkle with the knife-chopped hazelnuts.