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Pasta Veil
Recipe by Snezana Calic
Try Snezana Calic's Pasta Veil today!
- Steps
- Ingredients
Ingredients
Pasta Dough
Smoked Egg Yolk
Pancetta and Parmesan Rind Sauce
Parmesan Infused Pomme Purée
Sautéed Mushrooms
Parmesan-Pancetta-Orange Zest Salt
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Steps
- For the Pasta Dough, combine the flours and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Add egg yolks and 1 tablespoon of water. Mix for 1 minute until the dough comes together, adjust consistency with water or flour if needed.
- Remove to a clean, floured surface and knead for another 3-5 minutes until smooth. Cover and rest for 30 minutes.
- To prepare the Smoked Egg Yolks, separate the eggs and place the yolks back into the egg shells, into the empty egg carton. Close the carton and without turning it upside down, wrap several layers of plastic wrap around the carton to seal well .
- Create a cavity at one end and pass the tube from the smoke gun through the cavity. Light the smoker and smoke until the chips are all extinguished. Set aside until serving.
- To prepare the Pancetta and Parmesan Rind Sauce, salt the chicken wings and place into a stockpot with oil. Sear on a medium heat for 5 minutes then add vegetables and garlic and sauté a further 3 minutes.
- Deglaze the pan with wine and cook for 2-3 minutes before adding stock with the parmesan and pancetta rinds. Simmer for 30-40 minutes until reduced by ¾.
- Strain to a small saucepan and return to a medium heat. Add the butter, whisking in a cube at a time until it has all emulsified. Keep warm until ready to serve.
- For the Parmesan Infused Pomme Purée, add potatoes to a medium saucepan of salted water and bring to the boil. Boil for 15-18 minutes until tender. Drain the potatoes and pass through a ricer into a bowl.
- In a small saucepan, heat the cream with garlic, thyme, parmesan rind, and butter. Allow to barely simmer on a low heat for 5 minutes then remove from heat and allow to steep for another 5 minutes.
- Strain and gradually mix into the potatoes. Stir until combined and add to a piping bag.
- For the Sautéed Mushrooms, roughly chop the mushrooms. Heat oil in a frypan on a medium heat, add mushrooms and cook for 6-8 minutes, until caramelised.
- Add butter, thyme, and garlic and sauté for a further 2-3 minutes. Remove the garlic and thyme and set aside.
- For the Parmesan Pancetta Orange Zest Salt, remove all the fat from the pancetta rind and slice into small cubes. Add to a dry frypan on a low heat, removing excess fat as it renders. Cook for 10-15 minutes until dry and crumbly.
- Meanwhile, dehydrate the orange rind in the microwave by placing the peel on a sheet of paper towel. Microwave for approximately 30 second intervals until crispy, but not brown. When dry, add to a spice grinder with the crispy pancetta, mill to a crumb consistency.
- Add the parmesan and adjust seasoning. Place in a small serving bowl.
- To prepare the pasta, knead the rested dough for 1 minute. Using a pasta machine, roll the dough to the thinnest setting.
- Prepare a saucepan of boiling salted water. Cook the pasta in salted water for 2 minutes and cut into a 14 x 10cm rectangular shape.
- When cooked, transfer to the saucepan of pancetta and parmesan sauce to coat each sheet. Set sheets aside on a plate.
- To serve, divide mushrooms between four serving plates, pipe approximately 5 dollops of pomme purée amongst the mushrooms and sprinkle with the prepared salt.
- Place a pasta sheet on top of the mushrooms, allowing it to fall rustically over the mushroom and potato.
- Add a smoked yolk on top of the pasta and sprinkle with grated parmesan rind. Pour the sauce around the pasta. Serve with the remaining zest salt in a bowl.
