Orecchiette, egg yolk and black truffle
by
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- Main
- Medium
- 4
- 2 hours 40 minutes
PT2H40M
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!
Ingredients
Orecchiette dough
- 150g of pasta flour
- 125g of semolina flour
- 125g of water
- 7g of salt
Chicken velouté
- 2 shallots , finely sliced
- 5 button mushrooms , finely sliced
- 1 garlic clove , finely sliced
- 1 sprig of thyme
- 250g of chicken wings , chopped
- 250ml of white wine
- 500ml of chicken stock
- 250ml of double cream
- 1 dash of olive oil
- salt
- pepper
To serve
- 4 egg yolks
- 40g of black winter truffle , half chopped, half finely sliced
- 1 lemon
- 1 tbsp of chopped tarragon
- 50g of Parmesan
- sourdough croutons
- salt
- pepper
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
- 1 dash of olive oil
- 2 shallots , finely sliced
- 5 button mushrooms , finely sliced
- 250g of chicken wings , chopped
- 1 garlic clove , finely sliced
- 1 sprig of thyme
- 250ml of white wine
- 500ml of chicken stock
- 250ml of double cream
- salt
- pepper
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
- 20g of black winter truffle , chopped
- 1 tbsp of chopped tarragon
- 1 lemon
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
- 50g of Parmesan
- sourdough croutons
- 20g of black winter truffle , finely sliced
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Orecchiette, egg yolk and black truffle
