Text 1826, 111 rader
Skriven 2006-05-29 21:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Strange brew
====================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Michelada

 DS> Just thinking of someone dong this to a poor, innocent beer
 DS> brings tears to my eyes. :sniff:

Yeah, me too. (furtive dab with handkerchief)

 DS> Pomegranate

 DS> the parrots go crazy for them.

I bet.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tajarin With Fresh White Truffle
Categories: Italian, Pasta, mushrooms
  Servings: 6

  3 1/2 c  unbleached all-purpose
           flour
      2 ts kosher salt, plus more salt
           to taste
      4 lg eggs at room temperature
      8 lg egg yolks at room
           temperature
           Fine cornmeal for dusting
     12 TB unsalted butter, diced
      1 c  chicken stock
      3 TB freshly grated
           Parmigiano-Reggiano cheese
           Freshly ground black pepper
           to taste
      2 oz fresh white truffle

Tajarin are the unforgettable fresh egg-yolk-rich noodles of the
Piedmont region of Italy, the heart of white truffle country. The
noodles, which are almost saffron yellow due to the farmhouse yolks, are
the customary accompaniment to fresh white truffles

There is a culinary bravura to recipes for tajarin, which can max out
with up to 40 egg yolks per kilo of flour. Making handmade noodles is
definitely a commitment, but when you are slicing fresh white truffles,
it is worth the effort.

Mound the flour and the 2 teaspoons salt on a clean work space and make
a well in the center. Crack the whole eggs into the well and add the egg
yolks. Break up the eggs and yolks with a fork and gradually combine
them with the flour by stirring bits of flour into the well with the
fork. Use your other hand to move the flour around to keep the eggs from
running out of the flour. (It is like moving the walls of a sand castle
to keep the water inside.) Keep mixing the flour into the eggs until all
the eggs have been absorbed and you have a rough dough. Knead the dough
until smooth and satiny, about 10 minutes. Wrap the dough in plastic and
set aside for 1 hour at room temperature. Do not refrigerate the dough,
or it becomes pasty.

Divide the dough into 6 pieces and cover with a towel. Flatten a piece
with a rolling pin into a rectangle that will fit through the widest
setting of a pasta machine. Feed the dough through the machine, then
fold the flattened dough like a business letter. Pass the folded dough
through the machine again. Repeat until the dough is satiny smooth, 3 to
4 times. Close the machine's rollers down by 1 notch and feed the dough
through the machine. Repeat this at each setting down to the
next-to-last setting. To prevent the dough from scrunching up in the
rollers, pull lightly on the part of the dough feeding into the rollers
to keep an even tension. (If the dough gets too long to pass through
easily, cut the piece in half.)

Lay the sheet of pasta out to dry on a large towel or tablecloth. Roll
the rest of the dough. Let the dough dry slightly until it is not tacky
but is still pliable, about 20 minutes. (If the dough gets too dry, it
will not cut properly.)

Cut the dough into foot-long pieces. Pass the sheets through the
tagliatelle cutters of the pasta machine. Dust the pasta with cornmeal
and twist it into nests. Set on a rack to dry for at least 1 hour and up
to 12 hours.

When ready to serve, bring a large pot of water to a boil and salt it
liberally. Add the pasta and stir to prevent clumps. Cook at a rapid
boil until the pasta is al dente, 2 to 5 minutes, depending on how long
the pasta has been drying.

Meanwhile, in a Dutch oven or large skillet, whisk 6 tablespoons of the
butter with the chicken stock over low heat. Drain the pasta and toss in
the pan with the remaining 6 tablespoons butter and the cheese. Season
with salt and pepper to taste. Divide the pasta among 6 to 8 warmed
shallow bowls. Serve immediately. Shave paper-thin slices of truffles
over the pasta at the table.

From: Caviar, Truffles, and Foie Gras by Katherine Alford

MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




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