Tagliolini with Calamari Pistachio Pesto from Donna Maria

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Renowned Flinders Donna Maria restaurant unveils the secrets behind their contemporary Italian dish, Tagliolini with Calamari Pistachio Pesto. Beloved by patrons.

24 August 2023

With butcher shops now in St Kilda, Brighton and Balwyn, Meatsmith has gained a cult following as the place to find not only a perfect cut of meat, but a great bottle of wine, an essential pantry staple, or some expert culinary advice.

In their new cookbook Meatsmith: Home Cooking for Friends and Family, Andrew and Troy have included over 80 trusted recipes that celebrate the Meatsmith ethos of exchanging knowledge and ideas as well as creating a record of how and what they like to cook at home.

Ingredients

Pistachio Pesto

200g pistachios

100ml olive oil

100g garlic confit

15g Parmigiano Reggiano

15g oregano

Sauce

7 cloves garlic (sliced)

900ml chicken or vegetable stock

420g thinly sliced calamari

90g butter (unsalted)

Lemon juice to taste

Taglionlini

1000g 00 flour

480g egg yolks

40ml water

50ml olive oil

Garnish

Fennel

Method

For the pistachio pesto, pulse all ingredients together, keeping it chunky to give the dish texture.  

For the pasta, using a kitchen aid with the dough hook attachment, mix ingredients until a breadcrumb-like texture is achieved. Tip the mix onto a clean bench top and knead for 10 minutes, or until the dough bounces back to the touch.  

Roll out into 25cm sheets as thin as possible (approx. 2mm) and dust generously with fine semolina to prevent sticking. 

Layering the sheets on top of each other, cut them into thin strips (approx. 4-5mm), dusting again with semolina.   

Sauté the garlic and add the chicken or vegetable stock and allow to reduce by 2/3.  

Add the pesto, butter, and lemon juice and mix through to create the sauce.   

Add the calamari to the sauce and remove from the heat. The residual heat will cook the calamari.  

Cook the pasta for 2 minutes in boiling salted water, remove, drain, and toss through the sauce, adjusting the consistency with a little pasta water.  

Arrange the pasta and sauce into bowls and garnish with fennel fronds.  

Or come to Donna Maria and we can do it for you!