Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc
This dish showcases soft-shell crab in tricolor pasta. The pretty ribbons are filled with the beurre blanc, then scallops and a crab are placed on the ribbons. The squid ink used to color part of the pasta may be purchased at fish markets.
- Black, yellow, and Red Chili Pasta Dough
- Semolina Flour - 3 cups
- All-Purpose Flour - 1-1/2 cups
- Salt - 3 teaspoons
- Squid or Cuttlefish Ink - 2 tablespoons, mixed with 3 teaspoons of water
- Eggs - 6
- Olive Oil - 4-1/2 tablespoons
- Saffron Threads - 15, mixed with 3 tablespoons of water
- Chimayo chili or other medium-hot chili - 1-1/4 cup, finely ground
- Roasted Poblano-Ginger Beurre Blanc
- Fresh Ginger - 1 tablespoon, minced
- Shallots - 3 tablespoons, minced
- Dry white wine - 3 cups
- Heavy (whipping) cream - 1/4 cup
- Cold Unsalted butter - 2 cups (4 sticks), cut into 1-inch pieces
- Juice of 1 lemon
- Poblano Chili - 1, roasted, peeled, seeded, deribbed, and cut into fine julienne
- Salt and freshly ground white pepper to taste
- All-Purpose Flour - 1 cup
- Salt - 1/2 teaspoon
- Red Chili Powder - 1 teaspoon
- Soft-shell crabs - 6 large, cleaned
- Sea Scallops - 12
- Clarified Unsalted Butter - 1 tablespoon
- Peanut oil for deep frying
- Green Onions - 4, green part only, sliced thin on the diagonal
- Fresh Chives - 12, whole
To make the black pasta dough: Combine 1 cup of the semolina flour, 1/2 cup of the all-purpose flour, and 1 teaspoon of the salt in a food processor. With the machine running, gradually add the diluted squid or cuttlefish ink and 2 of the eggs through the feed tube. Then slowly add about 1-1/2 tablespoons of the olive oil, or just enough for the mixture to form a mass that holds together. Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. The dough should be firm and not sticky. Form into a smooth ball, cover with plastic wrap, and refrigerate for 2 hours.
To make the yellow pasta dough: Follow the same method as the black pasta dough, substituting the saffron-water mixture for the diluted ink.
To make the red chili dough: Follow the same method as the black pasta dough, substituting the red chili for the diluted ink.
On a lightly floured work surface, divide each color pasta into 2 equal pieces and flatten with the palm of your hand to 1/4-inch thick rectangles about 3 by 7 inches. Top each piece of red dough with a piece of black dough, then top each stack with a piece of yellow dough. Roll each stack of dough like a jelly roll and firmly press the seams together. Place in a plastic bag and refrigerate for 1 hour. Cut each pasta roll into 1/4-inch-thick slices and flatten each with the palm of your hand. Following the manufacturer’s directions, run each pasta disc through a pasta machine until it is 1/16-inch thick. Each sheet of pasta should be 8 to 10 inches long.
To make the beurre blanc: Place the ginger, shallots, and white wine in a medium saucepan and cook over medium heat to reduce by one-third, about 10 minutes. Whisk in the cream and cook for 3 minutes. Remove from heat and whisk in the butter one piece at a time; add the lemon juice, julienned chili, salt, and pepper. Keep warm over hot water; do not put back on the heat.
To prepare the crabs and scallops: Mix the flour, salt, and red chili powder in a medium bowl. Dredge the crabs in the mixture.
To finish: Bring a large pot of lightly salted water to a boil. Drop sheets of pasta into the boiling water and boil for 5 minutes, or until al dente. Remove with a slotted spoon or wire skimmer and drain on towels. Cook all the pasta sheets.
Meanwhile, in a large heavy skillet or deep-fryer, heat 3 inches of peanut oil to 375 F. Drop the crabs into the hot oil and cook for 3 minutes; remove with tongs and drain on paper towels. In a large saute pan or skillet over medium-high heat, heat the butter and cook the scallops for 2 to 3 minutes on each side, until slightly browned and opaque throughout. Drain on paper towels.
To serve: Place one pasta ribbon on each serving plate. Ladle about 3 tablespoons of beurre blanc onto each ribbon. Place 2 cooked scallops and 1 crab on each ribbon. Sprinkle with green onions and chives.