Combining the earthy richness of Truffle & Saffron Pasta with creamy Pecorino, fresh asparagus, and the umami punch of cured egg yolk, this recipe delivers a unique gourmet experience.
Ingredients:
- 8.8 oz (250g) Saffron Truffle Pasta
- 20 Egg Yolks
- 8.8 oz (250g) Fine Salt
- 8.8 oz (250g) Granulated Sugar
- 1 Bunch Green Asparagus
- 1 Onion
- 5.3 oz (150g) Pecorino Romano
- 1 ¼ cups (10 oz / 300ml) Cooking Cream
- Salt, Pepper to taste
Cooking Time:
- Prep Time: 30 minutes (plus 48-72 hours curing)
- Cook Time: 20 minutes
Cured Egg Yolk:
- Mix salt and sugar in a container. Place egg yolks on half of the mixture, covering them with the rest.
- Cure yolks in the fridge for 48 to 72 hours.
- Rinse cured yolks, pat dry, and store in the freezer for later use.
Pecorino Cream:
- Heat cream in a pan until it boils.
- Remove from heat, add grated Pecorino, and whisk until smooth. Keep warm.
Final Preparation:
- Blanch asparagus in salted boiling water for 7 minutes. Drain, cut into pieces, and keep the tips intact.
- Sauté chopped onion in olive oil, add asparagus, season with salt and pepper, and add cooking water to combine.
- Boil salted water, cook saffron truffle pasta for 2-3 minutes, and toss with the asparagus mixture.
- Plate by spreading Pecorino cream on the bottom, placing the pasta on top, and grating cured egg yolk over the dish.
A stunningly elegant dish that combines creamy, savory, and fresh flavors with the decadent touch of saffron and truffle pasta. Buon Appetito!
