Shaved White Truffles with Bacon and Chestnut Pappardelle

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Pasta

Flatten the dough out by putting it through the pasta machine several times, lowering the setting one notch with each roll to 0.5. Rolling the dough out slowly will help it retain its texture.

Cut the pasta with a ribbed roulette into 1 inch (2.5 cm) wide ribbons. Allow 3 ounces (80 g) per serving.

Reduce 3 1/2 fluid ounces (10 cl) of pheasant broth with the butter and the foie gras fat.

Slice the country bacon into four pieces, 6 x 3/4 inches (15 x 2 cm) apiece, then roast in a pot with the grapeseed oil and the unpeeled garlic clove. Skim completely, and let the bacon simmer over a low heat with the remaining pheasant broth to glaze it.

Step 2: Finishing and Plating

Poach the pasta in the chicken consommé, drain it, and toss in the thickened pheasant broth.

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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN