For starters we had sliced plums wrapped in speck, fresh figs, and cacio e fichi (pecorino with figs running through it). Then we had Sicilian Tagliatelle.
- 2 tablespoons EVOO
- 1 or 2 tablespoons butter
- 8 to 10 shallots, finely chopped
- 4 cloves garlic, chopped
- 1 red Fresno chile, finely chopped
- 1 tablespoon grated orange zest
- 1 tablespoon grated lime zest
- 1 tablespoon grated lemon zest
- 1 pound tagliatelle
- 1 cup chicken stock
- 2 pinches of saffron threads
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh flat-leaf parsley
- Salt and pepper
- A handful of grated pecorino cheese, plus more for serving
- Finely chopped toasted pistachios, for garnish
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, heat the EVOO (2 turns of the pan) over medium to medium-high heat. Melt in the butter. Add the shallots, garlic, chile, and citrus zests and sauté 1 or 2 minutes.
Salt the boiling water and cook the tagliatelle al dente.
Meanwhile, add the stock and saffron to the skillet and let the saffron bleed out while the pasta cooks off.
When you’re about ready to serve, before draining the tagliatelle, ladle out about a cup of the starchy pasta cooking water. Drain the pasta and add to the pan along with the citrus juices, mint, parsley, salt, and pepper. Toss the sauce with the pasta and pecorino, using a little of the starchy cooking water if it gets dry. Garnish the dish with pistachios and pass more pecorino at the table.