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Born and raised in Naples – the land of pasta – chef Salvatore Elefante really knows his ravioli from his rigatoni. Now a seafood specialist on the island of Capri, this recipe is taken straight from his award-winning menu  – and is a firm favourite with the lucky locals.

Serves 6

Ingredients
For the pasta:
700g of semolina flour
300g of 00 flour
400g of egg yolks
4 eggs
20g of salt
30g of olive oil

For the aubergine purée:
1 aubergine, peeled and cubed
10g of garlic, finely chopped
1 sprig of thyme, leaves picked
2 tbsp of olive oil
salt

For the tomato sauce:
300g of plum tomatoes
To serve:
300g of tuna, as fresh as possible
180g of burrata, sliced
30g of bottarga
1 tbsp of basil, chopped, plus extra sprigs to serve
6 dried chillies

Method
1
To make the pasta, add all the ingredients to a food mixer fitted with a dough attachment and knead until the dough is smooth and pliable. Alternatively, combine the ingredients in a large bowl and knead by hand for 5–10 minutes until smooth. Cover and leave to rest for 1 hour.
2
While the pasta is resting, preheat the grill to medium-high. Cut the tomatoes in half for the sauce, spread out on a tray or grill pan and grill until completely cooked. Transfer to a blender and blitz until smooth. Set aside until ready to serve.
3
Flatten the dough slightly, then use a pasta machine to roll it out into thin sheets (you may need to do this in batches). Using a blade attachment, or a sharp knife, cut the sheets into long thin strips for the tagliolini.
4
Take portions of the tagliolini (about 110g each) and use a fork to twirl these into nests. Place the nests on a flat tray and place in the freezer to firm up.
5
Meanwhile, to make the aubergine puree, heat a 1 tablespoon of the oil in a frying pan over a medium heat and fry the aubergine cubes for 5–10 minutes until soft and cooked through. Season well with salt.
6
In a separate pan, gently sweat down the garlic with the thyme leaves in another tablespoon of olive oil, then mix together with the aubergine. Transfer to a blender and blitz until smooth, then pass through a fine sieve into a bowl.
7
Finely chop the tuna to make a tartare, then mix half with the aubergine purée. Reserve the remaining chopped tuna for serving.
8
When ready to serve, place the tomato sauce in a small pan and warm through over a medium heat. Cook the pasta nests in a large pan of boiling water for 3 minutes. Drain well through a colander and mix the cooked pasta with the aubergine and tuna purée and the chopped basil.
9
Swirl some of the warm tomato sauce over each serving plate. Twist the pasta on to the plate, then top with slices of burrata and the remaining tuna tartare. Finish with a sprinkling of bottarga, and a sprig of basil and a dried chilli to garnish.

Salvatore Elefante’s recipe courtesy of Great British Chefs. Click here for more information.

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