Orecchiette, egg yolk and black truffle

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  • medium
  • 4
  • 2 hours 40 minutes
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Jun Tanaka's orecchiette recipe combines French and Italian techniques for dazzling results. The handmade pasta is swaddled in a rich chicken velouté, combined with plenty of Parmesan and black truffle and served with a seasoned egg yolk and yet more shavings of truffle – a sublimely decadent dish. And even if you can't get your hands on fresh truffle, this dish is still delicious with it omitted!

Tune into our Signature Series and watch Jun create this dish from scratch to get all the tips and tricks you need to master this dish at home here.

First published in 2020

Ingredients

Metric

Imperial

Orecchiette dough

  • 150g of pasta flour
  • 125g of semolina flour
  • 125g of water
  • 7g of salt

Chicken velouté

To serve

Method

1
To make the orecchiette, place the pasta flour, salt and semolina flour into a bowl and slowly add the water. Knead for 5 minutes until it forms a smooth dough. Wrap in cling film and rest for 2 hours in the fridge
  • 125g of water
  • 150g of pasta flour
  • 125g of semolina flour
  • 7g of salt
2
Meanwhile, make the velouté. Sweat the shallots and mushrooms in olive oil for 5 minutes. Add the garlic, thyme and chicken wings and cook for a further 5 minutes. Pour in the white wine, turn up the heat and reduce until the liquid has almost evaporated. Pour in the chicken stock and simmer for 30 minutes. Add the cream, bring to the boil and take off the heat. Infuse for 1 hour then pass through a fine sieve. Season to taste and set aside
3
30 minutes before serving, carefully place the egg yolks in a bowl and season with salt and pepper. Set aside
4
Remove the rested pasta dough from the fridge, cut into 50g balls and using your hands roll out to 1.5cm thick tubes on a chopping board. Using a butter knife, cut into 1cm thick discs. Place the butter knife at the top of one of the discs and quickly and gently pull the knife across the disc, letting it wrap around the knife. Gently open them out using your fingers. They should look like little ears. Place on a tray lined with baking parchment with a light dusting of semolina flour. Repeat until the dough is finished
5
To serve, cook the orecchiette in boiling salted water for 4 minutes. Drain, then place in a clean pan with a few ladles of chicken velouté. Add the chopped black truffle and start to heat the orecchiette in the sauce. Simmer for 2 minutes, check the seasoning and add a squeeze of lemon juice and the chopped tarragon
6
Spoon into a bowl, carefully place the seasoned egg yolk in the centre, grate over the Parmesan and finish with the croutons and sliced black truffle
First published in 2020

After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.

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