Tagliatelles with Wisconsin Parmesan-Clove Emulsion and Black Truffles
Courtesy of Wisconsin Milk Marketing Board
Servings: 12
Prep Time: 15 Min.
Cook Time: 1 Hr.
Prep Time: 15 Min.
Cook Time: 1 Hr.
What you need:
Sauce:
* 6 whole cloves
* 2 cloves garlic
* 6 allspice berries
* 2 sprigs Italian flat leaf parsley
* 2 qt. chicken stock
* 1 lb. butter
* 2 oz. (approx. 1/4 c.) extra virgin olive oil
* salt to taste
* pepper to taste
Pasta:
* 2 lb. fresh tagliatelle pasta
* 20 slices bacon, cooked until crisp and minced
* 2 lb. Wisconsin Parmesan cheese, finely grated and divided
* Parmesan shavings, optional
* 1 black truffle, thinly sliced
* 1 c. chives, finely chopped
* 12 sprigs chervil for garnish
* 6 whole cloves
* 2 cloves garlic
* 6 allspice berries
* 2 sprigs Italian flat leaf parsley
* 2 qt. chicken stock
* 1 lb. butter
* 2 oz. (approx. 1/4 c.) extra virgin olive oil
* salt to taste
* pepper to taste
Pasta:
* 2 lb. fresh tagliatelle pasta
* 20 slices bacon, cooked until crisp and minced
* 2 lb. Wisconsin Parmesan cheese, finely grated and divided
* Parmesan shavings, optional
* 1 black truffle, thinly sliced
* 1 c. chives, finely chopped
* 12 sprigs chervil for garnish
What to do:
Sauce:
1. Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.
2. Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 min. Season with salt and pepper.
Pasta:
1. Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 Parmesan cheese.
Final Preparation:
1. Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place Parmesan shavings on the sauce. Top each with portion of remaining grated Parmesan cheese, truffle slices, chives and chervil. Serve immediately.
1. Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.
2. Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 min. Season with salt and pepper.
Pasta:
1. Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 Parmesan cheese.
Final Preparation:
1. Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place Parmesan shavings on the sauce. Top each with portion of remaining grated Parmesan cheese, truffle slices, chives and chervil. Serve immediately.