Berlingots with Goat Cheese
“I wanted to create an original pasta shape that was indulgent and contemporary at the same time. This is how these berlingots came about, which became one of my star dishes of 2013. In reference to my mother’s Provençal roots, I combined Banon, the famous AOC goat cheese from Alpes-de-Haute-Provence, with matcha tea, bergamot, watercress, and ginger. In this way, the lightly smoked goat cheese contrasts with the intense, acidic, and spicy sauce to balance out the dish.”
- 8 3/4 ounces flour (250 g)
- 7 1/2 egg yolks (150 g)
- 2 teaspoons olive oil (1.5 cl)
- 1/4 ounce matcha tea (7.5 g)
- Fine salt
- 3 1/2 ounces mascarpone (100 g)
- 3 1/2 ounces banon cheese (100 g)
- 3 1/2 ounces sheepsmilk brousse cheese (100 g)
- 4 1/2 ounces watercress (125 g)
- 1/4 ounce salted butter (6 g)
- 2 cups water (1/2 liter)
- 1/2 ounce peeled ginger (15 g)
- 1 bergamot leaf
- 4 1/2 ounces salted butter (125 g)
- 1 1/2 grams matcha
- 1 komatsuna
- 1 3/4 ounces purple tatsoi (50 g)
- 1 3/4 ounces chickweed (50 g)
- 1 3/4 ounces summer purslane (50 g)
- 1 3/4 ounces amaranth (50 g)
- Vegetable broth
- Olive oil
Step 1: Berlingot Pasta
The day before, make the pasta dough.
Combine the flour, egg yolks, olive oil, matcha tea, and salt into the bowl of a stand mixer. Mix with a dough hook until a ball is formed. Cover the ball in plastic wrap, then rest at least overnight in the refrigerator.
Adjust the amount of matcha as required. To prevent the dough from oxidizing, add one drop of distilled white vinegar.
The day of, roll out the dough very thinly, to 1 mm thick. Carefully fold it over, then roll it out a second time. Set aside.
This recipe was originally published in "My Best Pic" (Éditions Alain Ducasse). See all credits
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