Strozzapreti with chicken stock, truffle, butter and Parmesan
by
Ingredients
Pasta
- 350g of 00 flour
- 75g of egg yolk , (approx. 5 yolks)
- 1 dash of olive oil
- 65ml of water
- 1 pinch of salt
Sauce
- 250ml of chicken stock, best quality
- 120g of unsalted butter
- 40g of black truffle
- 10g of Parmesan , aged, finely grated (about 1 heaped tbsp)
Method
1
If you do not have a pasta extruder, you are better off buying a top-quality dried pasta than making freshly rolled pasta. This dish requires pasta that still has a firmness and ‘bite’ that you just cannot successfully get from hand-rolled pasta. If using dried pasta, cook it in boiling salted water until al dente, then skip to step 4
2
If you are making the pasta from scratch, place the flour into a pasta extruder fitted with a strozzapreti die. Mix the egg yolks, olive oil and water together, add a pinch of salt, turn on the extruder and gradually add the egg mix. Knead until crumb like and then extrude, cutting into roughly 6cm lengths. Store the cut pasta on a tray covered with a cloth
3
Place a large pan of well-salted water on to boil. Drop the pasta into the water and cook at a rolling boil for 4 minutes. Check for doneness and cook further if it seems undercooked – the pasta should be firm
4
Meanwhile bring the chicken stock to the boil, add the butter and, using a microplane, grate in the truffle. Boil this mixture briefly to create a wonderful buttery emulsion, but do not allow to reduce
- 250ml of chicken stock, best quality
- 120g of unsalted butter
- 40g of black truffle
5
Once cooked, drain the pasta and add to the sauce, cooking briefly until the pasta is glazed in the truffle emulsion. This will take a minute or two and is key to the success of the dish. The strozzapreti and sauce should become one epic entity of buttery, truffley, starchy pasta
6
Tip into 4 warmed bowls and finish with freshly grated Parmesan
- 10g of Parmesan , aged, finely grated (about 1 heaped tbsp)
Discover more:
Go to Comments
Strozzapreti with chicken stock, truffle, butter and Parmesan
