Ingredients
Scale
- 700 g Fresh pasta
- 500 g Au Koque sauce
- n°10 dried chips of beef bacon
- 50 gr beacon powder
- n°10 chips of milk
- 180 g butter
- black pepper
- section of cardboard egg carton
- whole egg shells with top cut off to create sauce container
For the fresh pasta:
- 400 gr durum wheat flour semolina
- 100 gr 00 flour
- 30 gr yolk
- 220 gr eggs
- 10 gr white vinegar
For the au Koque sauce :
- 150 gr yolk
- 90 gr Grana Padano
- 300 gr cream 20%
For the chips of milk:
- 400 gr whole milk
- 4 gr xantana gum
For the dried chips :
- 200 gr beef bacon
Instructions
Procedure for the tagliolini:
- Knead all the ingredients in a planetary mixer. Let dough rest for 2 hours in refrigerator. Roll out make 70-gr nests of tagliolini.
Procedure for the Koque sauce:
- Mix all the ingredients and keep at 60 °C (140 °F).
Procedure for chips of milk:
- Whip the milk with the xanthan gum for 10 minutes. Spread into oven paper and dehydrate. Cut into desired size.
- Procedure for chips of beef beacon:
- Cut the beacon very thin with a slicer. Dehydrate @ 55ºC overnight. Keep 10 slices aside and chopped the rest.
Finishing and plating:
- Cook pasta for 3 minutes in salted water. Mix butter and cooking water in a pan. Stir the pasta and add the chopped beacon.
- Place tagliolini nest in center of plate. Sprinkle with black pepper and place slice of dehydrated prosciutto on top. Serve with 60° sauce in eggshell with milk chip placed near.