You know the drill. When a notable and delectable restaurant from Paris opens a space (if only temporarily) in NYC, you rush to make a reservation. Or you pray to all the things that someone invites you to join them for their reservation.
Fortunately for us, the stars aligned and we were invited to Caviar Kaspia’s pop-up at Spring Place to witness Chef Fabio Bano casually whip up the Egg Garganelli “di Mare,” Oscietre Reserve Caviar. Caviar Kaspia is a cult favorite known for its baked potato (seen frequently during fashion week), but this pasta is truly special. And maybe not a midweek endeavor, as it deserves your full attention, time and also a pasta machine. If you don’t have any of these, you can save some time by using a nicer brand of penne, though this is 100% coming from our in own in-house cooks at the studio, not the chef! It will be our secret.
To check out the rest of the menu, Caviar Kaspia will be at Spring Place through the end of April!
Egg Garganelli| Oscietre Reserve Caviar | Chef Fabio Bano, Caviar Kaspia New York
For the Dough:
300 gr, “00” flour Spadoni
100 gr, Semolina flour Molino Grassi
8 egg yolks
1 whole egg
1 tbs, extra virgin olive oil
30 gr, Tarragon, julienned
For the Bisque:
Carrot, 1, mirepoix
Celery stalk, 1, mirepoix
Leek, 1, mirepoix
Vidalia Onion, 1, mirepoix
Bay Leaves, 2
Ripe Tomato, 2, halved and crushed
30 gr, Fresh Herbs Sachet (Chervil Stems, Parsley stems, Thyme)
100 gr, Crab knuckles, rinsed
100 gr, Langoustine shells and heads, rinsed
4 tbs olive oil
3 oz, mineral white wine
20 gr Butter, unsalted
60 gr, cold pressed tomato water, clarified
8, Langoustines Tails
60 gr, King Crab meat
3 tbs, extra virgin Olive oil
1 clove, young Garlic, de-veined
60 gr, Oscietre Reserve Caviar Kaspia
Mound the flour on a clean work surface and create a well in the center. Place the eggs and egg yolks in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes.
Wrap the dough in plastic wrap let it rest at room temperature for at least 30 minutes.
2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
Add the tarragon. Roll the final sheet at about 2 mm high.
3. Cut the pasta sheet into regular 2.75 inches squares.
Form ridged tubes of pasta rolling the squares around a stick (bastoncino) and maintaining firm pressure pass over a ridged tool known as comb or “pettine”. Be certain tip is sealed. Slip Garganelli off the bastoncino and place on a semolina lined towel. Cover until ready to cook.
Heat the oil in a large saucepan over medium heat. Add the reserved Langoustines heads and shells, crab Knuckles and cook, stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).
Add the onion, carrot, celery, leeks and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
Discard the prawn heads. Add the wine, the water, the tomatoes, the sachet of fresh herbs and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 20 minutes until the shellfish flavor is completely extracted. Reserve ¾ of the bisque.
Shellfish Butter Preparation:
Add the butter to the remaining bisque, let it melt. It will come to the surface and capture the essence of the stock. Move the pot in a blast chiller until the butter is solidified, separate it from the remaining juice and set preserve in a refrigerator.
Bring a large pot of water to boil. Add salt.
In a small sauté pan bring 50 gr of extra virgin olive to 70 degrees Celsius. Poach the langoustine for about 3 second to coat the outside part. Set aside.
In a medium sauce pan, heat 3 tbs of extra virgin olive, add the garlic clove, the crab meat and simmer for 1 minute. Add the white wine and let the alcohol evaporate. Cover the crab meat with half cold pressed tomato juice and half bisque, and reduce by half. Season with salt and white pepper.
Place the garganelli in the boiling water and cook for about 5 minutes, drain, and place in the sauce pan. Cook for another 2 minutes stirring occasionally and adding more bisque if necessary. Once the pasta is cooked through and perfectly coated with the sauce, add the langoustine. Do not cook any longer. Serve with the Caviar on top.
Suggested wine: Calera, Viognier, Mt. Harlan, California