Pasta in Truffle Cream Sauce with Veal Sweetbreads and Chicken Giblets
- 1 pound 5 ounces durum wheat semolina (600 g)
- 10 ounces eggs (285 g)
- light chicken stock
Sweetbreads, Cockscomb and Kidney Ragoût
- 12 cockscombs
- 12 rooster kidneys
- 2 cups light chicken stock (50 cl)
- 2 1/2 cups calf’s foot jelly (60 cl)
- 7 ounces sweetbreads (200 g)
- 3 1/2 ounces butter (100 g)
- 1 clove garlic
- 1 3/4 ounces vegetable matignon (50 g)
- 1 sprig fresh thyme
- parsley stems
- 12 slices truffle
- 12 nailhead chanterelle mushrooms, cleaned
- 4 teaspoons truffle juice (2 cl)
- 1 lemon
- 1/2 cup chicken consommé (10 cl)
Step 1: Half-Dried Pasta
Pour the durum semolina onto a marble surface, and make a well. Break the eggs into the center, one by one, and fold into the flour. Knead the dough by hand until it becomes homogenous. Refrigerate for at least 2 hours.
Roll out the dough with a pasta roller, (setting no. 2 on the machine). Cut it into disks 3 3/4 inches (9.5 cm) in diameter with a cutter.
Cut one end of each of the circles and roll around a boxwood stem. Place on a stand.
Let the pasta dry for several hours, depending on how the air circulates in the room. Store in an airtight container.
The pasta can be kept for up to 72 hours.
When ready to serve, poach the pasta in the light chicken stock for 7 minutes, then toss it in the cream sauce.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse