Pasta with beurre blanc and confit egg yolks recipe
Silk handkerchiefs with beurre blanc and confit egg yolks Silk handkerchief pasta is a signature dish from the Liguria region of Italy. 250ml/9fl oz vegetable oil4 egg yolks 250ml/9fl oz vegetable oil 4 egg yolks 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares100g/3½oz walnuts, toasted and finely chopped20g/¾oz grated Parmesan 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan 2 shallots, thinly sliced4 juniper berries4 peppercorns1 bay leaf150ml/5fl oz white wine200g/7oz unsalted butterfew dashes condimento morbido or white wine vinegar2 tbsp double cream 2 shallots, thinly sliced 4 juniper berries 4 peppercorns 1 bay leaf 150ml/5fl oz white wine 200g/7oz unsalted butter few dashes condimento morbido or white wine vinegar 2 tbsp double cream Method To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks.For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente.To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside.Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve.