En låda med 1 förpackning av caserecce och 4 flaskor av Nebbiolo d’Alba.

Durumvete pasta 100% italiensk

Tillagningstid: 10 minuter

Förpackningsvikt: 500 g

Wine&Pasta pairing: guinea fowl ragù with truffle flakes & Nebbiolo d’Alba.

Ingredients

180g tortiglioni

3 egg yolks

80g pecorino romano

250g chanterelles

black pepper

salt

a bit of butter

Procedure

Put a bit of butter in a hot pan and cook your chanterelles over high heat. Put aside when golden. Take a boule and put the egg yolks in it. Add one spoon of boiling water and mix everything to prevent the yolks from cooking unevenly. Put the boule over a pot with boiling water and cook while mixing until you reach a temperature of 65°. You will need a cooking thermometer to do it, but you will easily (and not expensively) find one to buy. This procedure helps pasteurizing the yolks and you need to keep them around 65° for about 5 minutes if you want to pasteurize them properly.

Move the boule from the pot and keep mixing to let your compound cool down a bit. Add grated pecorino and freshly ground pepper to the yolks.

Cook your tortiglioni in salted boiling water and drain them while saving some cooking water. Bring the pan with chanterelles back on the heat, add your spaghetti in it and pour some cooking water to deglaze the bottom. Then take the pan, REMOVE IT FROM THE HEAT and add your yolks, pecorino and pepper cream. Vigorously mix everything to get the right level of creaminess.

Plate your tortiglioni adding some chanterelles and some more freshly ground pepper on top.

VIDEO-RECIPE coming soon.