Wednesday, February 28, 2007

Recipe of the Week

Today is a very busy day as I prepare for Dinner Club tonight. I tested the recipe last night and it's really delicious! If you don't want to splurge for truffles you can use fresh herbs for the pasta.

Black Truffle Pappardelle
Shaved Black Truffles and Parmesan Beurre Fondue

From Boulevard: The Cookbook

Serves 8

Pasta Dough: Makes 2 pounds
4 cups all-purpose flour, plus additional for kneading
2 large eggs
12 large egg yolks
2 tablespoons whole milk
2 tablespoons olive oil
4 teaspoons kosher salt

Black Truffle Pappardelle:
Past Dough
2 fresh black truffles, about 4 ounces (2 to 3 ounces for the pasta and the rest for grating over the dish)
6 tablespoons semolina or flour

Parmesan Beurre Fondue:
½ cup water
2 cups (4 sticks) unsalted butter, cut into ½ -inch pieces
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for grating over the dish
Kosher salt and freshly ground black pepper

Pasta Dough:
Mound the flour in the center of a clean, dry cutting board. Make a well in the flour and put the egg, egg yolks, milk, oil, and salt in the well. Using a fork, stir the eggs until they’re lightly mixed with the other ingredients in the well. As you add the flour, reshape the well with your hands as needed so it remains intact. When most of the flour has been incorporated, mix in the remaining flour until a shaggy mass has formed. Scrape the cutting board clean, then lightly flour the board. Knead the dough for 5 to 10 minutes, or until smooth, a little elastic, and not sticky, adding more flour to prevent the dough from sticking if necessary. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes before rolling it out.

Black Truffle Pappardelle:
Divide the pasta dough in quarters. Cover the extra pieces with a clean kitchen towel or wrap in plastic to prevent it from drying out. With a pasta machine set on its widest roller setting, run the dough through once. Fold crosswise into thirds and run through once more. Continue feeding the sough through the rollers, decreasing the setting on each pass, until you get to the next to thinnest (number 2) setting. Lay the pasta on a cutting board and cut crosswise into 2 pieces. Thinly shave truffles onto a plate. Brush 1 piece of pasta lightly with water and place shaved truffles (1/2 to 3/4 ounces) evenly over all. Top with the other piece of pasta and press together. Reset the pasta machine roller to medium-wide setting (number 4), and feed the pasta back through again, making 2 passes per number until you get to the next to thinnest (number 2) setting. Roll up the pasta lengthwise (like a jellyroll) and cut crosswise into 1 ¼ to 1 ½ -inch wide strips. Toss with the semolina or flour, and place on a sheet pan. Repeat the process with the remaining dough. It’s important to note that you’ll probably need to shave only 2-3 ounces of the truffles for the pasta. The rest should be reserved for grating over the finished dish.

Parmesan Buerre Foundue:
Bring the water to a simmer in a skillet. Whisk in the butter, a few pieces at a time, waiting until they’re incorporated before adding more. Whisk in the cheese and strain through a fine-mesh sieve into a bowl, then return to the skillet to keep warm. Season to taste with salt and pepper (though you probably won’t need salt).

To Serve:
Bring an 8- to 10- quart pot or stockpot of salted (2 to 3 tablespoons) water to a boil. Have a large warm bowl near the stove. Add the pasta to the boiling water, stirring to prevent sticking, and cook for 2 to 3 minutes, or until the pasta is tender with a little “tooth” (al dente). Drain and transfer to a warm bowl. Add the beurre fondue and toss to coat the pappardelle well. Divide the pasta among 8 warm dinner plates or shallow soup bowls. Using a microplane grater, grate the remaining truffle in generous snowy mounds over all. Finish with another grating of cheese.

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