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Guanciale, English Peas, Chanterelles, Poached Duck Egg, Taleggio Cream, Grana


Ingredients
  • 5 tbp diced and rendered Guanciale (reserve rendered fat)

  • 5 oz blanched English peas

  • 25 small chanterelles cleaned

  • 3 oz taleggio cheese rind removed

  • 8 oz heavy cream

  • 1 tbp chopped garlic

  • 1 tbp chopped shallots

  • ½ cup dry white wine

  • 4 tbp extra virgin olive oil

  • 2 tbp cold butter cubes

  • 5 ea duck eggs

  • Pea tendrils for garnish

  • Grated Grana Padano cheese to garnish

For the Pappardelle:

  • 400 grams 00 pasta flour

  • 4 whole eggs

  • 2 tbp olive oil

  • Salt to taste

Directions

For the Pasta:

  1. Mix all ingredients and knead for about 10 minutes until pasta is smooth and soft

  2. Wrap and rest in the refrigerator for at least 30 minutes

  3. Roll pasta dough in with pasta machine to desired thickness, cut pappardelle pasta which are about 1” wide strips, flour pasta

  4. Put in a lightly floured tray until all pasta is cut

  5. Boil in salted water with some drizzled olive oil in it for about 2 minutes

Procedure:

  1. For the poached duck egg, heat up a sous vide water bath to 63C, the egg should preferably be at room temperature before dropping it in a water bath, add the egg to water and cook for 60 minutes, chill in iced water for 1 minute, crack open egg gently into a bowl, then spoon egg on top of pasta to serve

  2. For the taleggio cream, bring cream to a soft boil in a small pot, add cubed taleggio, and allow it to melt into cream, reduce to desired consistency, and adjust seasoning with some salt as needed, you may transfer this to an ISI and charge it to create a foam-like consistency for this cream or serve as is.

  3. In a large sauté pan at medium heat add olive oil and guanciale fat, stir in garlic and shallots along with guanciale, cook softly for a few minutes, add chanterelles, turn up the heat to medium-high, stir a few times, deglaze with white wine and reduce to half, add cold butter and just cooked pasta out of the boiling water to the pan, mount butter into the sauce with pasta and other ingredients, season with salt to taste and some freshly ground black pepper, finally add the English peas to barely warm them up.


Plating it up:

In a bowl, place the pasta, top with some of the taleggio cream, then the poached duck egg, Grana Padano, and finally garnish with pea tendrils




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