Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce

Galileo Reposo

For 4 people

100 g of soft plain flour
100 g of finely ground durum wheat flour
150 g of egg yolks
20 g of sugar
1 orange rind
1 lemon rind
½ a vanilla pod

1 l of water
300 g of sugar
20 g of salt
1 vanilla pod
100 g of orange liqueur
1 lemon rind
1 orange rind

125 g of buffalo ricotta
50 g of milk
10 g of corn starch
10 g of sugar
orange blossom water

150 g of fennel
100 g of orange juice
100 g of yoghurt
30 g of sugar
5 g of pectin
2 g of gelatine sheets
2 g fennel flowers

80 g of sugar
40 g of water
4 egg yolks
150 g of cream
1 orange rind
2 g of gelatine sheets

Pistachio crunch
150 g of lightly toasted pistachios
50 g of white chocolate
20 g of cocoa butter
20 g of pistachio paste


Mix all the ingredients together to obtain a compact dough. Place in a vacuum and leave to rest for 2 hours. Knead the dough at room temperature. Stretch out with a pasta machine and cut using the special accessory for tagliolini. Set aside on a pastry board in 40 g nests, sprinkle with durum wheat flour to prevent the tagliolini from sticking together.

Bring all the ingredients apart from the liqueur to the boil and leave to boil for 5 minutes. Cool and keep in the fridge.

Mix the cornflour and sugar, add the milk, place in a pan and bring to the boil, whisking all the time.
Pour the mixture into a planetary mixture with the whisk attachment and cool, whisking all the time. When cool, add the ricotta and a little orange blossom water to convey a light citrus aroma. Use an icing bag to make 4 cm tall cones with a 2 cm base and place them in the fridge.

Juice the fennel and mix with the yoghurt. Boil the orange juice with the sugar and pectin. When warm, add the gelatine previously soaked in cold water. When cold, add to the fennel and yoghurt. Add the orange blossom and store in the fridge.

Whip the cream. Whisk the yolks. Cook the sugar and water at 120 °C and pour over the yolks and leave to cool completely.
Fold the yolks into the cream, then add the orange rind and the previously rehydrated and dissolved gelatine.
Freeze in a tray at a thickness of 1 cm. When hard, cut into 1 cm cubes.

Pistachio crunch
Add the tempered white chocolate, the melted cocoa butter, the pistachio paste and the roughly chopped pistachios.
Spread out to a thickness of 1 mm and leave to harden. Cut into 1x2 cm rectangles to stick to the cubes of orange semifreddo.

Boil the filtered syrup, add the liqueur and cook the tagliolini for 4 minutes. Leave on a tray to cool slightly and wrap around the ricotta.
Place the tagliolini on a plate, add a strip of sauce and place three cubes of semifreddo on the plate, with the crunch by the side. Complete with a drop of yoghurt on the tagliolini.