Anolon Academy

Pappardelle with Mud Crab, Ginger & Osetra Caviar

By Chef Monty Koludrovic 


For the pasta

  • 250g 00 Flour
  • 125g Semolina
  • 175g Egg Yolks
  • 70g Whole Egg
  • 15g Extra Virgin Olive Oil
  • Pinch salt

For the Stock

  • 50ml olive oil
  • 1kg Blue Swimmer crabs
  • 1 carrot, diced
  • 1 stick celery, diced
  • ½ fennel, diced
  • 1 onion, diced
  • 75g good unsalted butter
  • 1 Tbsp tomato paste
  • Salt and pepper
  • 200ml white wine
  • 50ml sherry

For the Garnish

  • 1 punnet heirloom cherry tomato
  • 60ml olive oil
  • 1 800g-1kg mud crab
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 1 chilli, minced
  • 1 knob ginger, minced
  • 50g cold diced butter
  • A squeeze lemon juice
  • 40g Osetra Caviar
  • 6 Nasturtium leaves


For the pasta
Sift flour & semolina into food processor, oil, salt and egg yolks, mix gently.
Add wet to dry gradually so mix is evenly spread.
Should resemble moist breadcrumbs at this stage.
Remove from food processor, divide into 4 balls and knead for 2 minutes, wrap tightly in cling film and store in fridge, until required.
Use a pasta machine and roll out to number 2, laminate the pasta for strength, and create sheets of pasta approx 15cm wide. Then cut into pappardelle strips approx 3cm wide.

For the Stock
In a medium sized pot, over a medium heat, fry the crab pieces in the olive oil until golden and fragrant. Add the vegetables, and the butter and cook for 3 minutes. Add the tomato paste and cook out until the paste splits.  Add the sherry and white wine and reduce to a 1/3. Cover with water with an extra inch. Bring the stock up to the boil reduce heat and simmer for 40 minutes. Take from heat then blitz with stab blender, and then pass through mouli twice then finally through chinois. Bucket down label and refrigerate.

For the Garnish
Slice the tomatoes and toss with salt and pepper and a drizzle of olive oil. Lay out in one layer on an oven safe tray and leave in a very low oven (approx 60°C) for 3-4 hours. These can be done ahead of time and used from the fridge.
Cut the mud crab in half and crack the claw shell, remove the gills and head juice from the body. Add crab to boiling salted water and remove from the heat. Allow to cook for 3 minutes and place into a bowl of ice, toss to cool down. Once cool, carefully remove all of the flesh from the body. You will need to repack the flesh to ensure there is no fragments of shell left. The meat of the crab will be translucent and occasionally tricky to remove from the shell. A spoon and crab pick are best tools.

To build the sauce
Heat the olive oil over a medium/high heat, add the ginger, garlic, chilli and semi dried tomatoes. Stir carefully ensuring no colour.
Add 200mls crab stock and emulsify the diced butter into the stock. Remove from the heat and add the crab meat, mix to warm through.
Cook the parpadelle in seasoned water for 90-120 seconds and add to the pan. Moisten with stock as required. Put pan back on the heat and toss well to combine and finish the sauce. Taste for seasoning and finish with a squeeze of lemon.
Transfer neatly to plates and top with blobs of caviar and washed nasturtium leaves

Serves 4