Pappardelle With Marinated Egg Yolk

How to prepare Pasta

Bring water to a boil in a saucepan.

Add a pinch of salt to the pasta pappardelle after it has been boiled. Boil for 5-6 min.

Put the pieces of homemade sausage in a skillet and cook for a few more minutes.

Let the white wine evaporate from the sauteed sausage. Next, add the chicken broth. Continue to simmer on low heat to medium heat until the broth thickens.

Strain the pappardelle pasta, then add it to the skillet with the sausage. Combine all ingredients.

Sprinkle with butter, freshly chopped parsley, salt, and salt. Mix all ingredients.

How to make oil from rockets:

Place the extra virgin olive oil into a saucepan. Heat the oil to about 80C. Use a cooking thermometer.

Once the temperature is 80C, add the oil and fresh rocket to a blender. Blend thoroughly.

Strain the coffee through a cloth or coffee filter paper.

How to make Marinated Egg Yolk

Take out the egg white and yolk.

Cover the egg yolk with salt in a small dish.

After about an hour, flip the egg yolk and add salt to it. Allow it to rest for an additional hour.

After the time has expired, rinse the salt with running water. Then, place the egg yolk in the middle of the pappardelle.

Place the egg yolks in 12 small holes in the salt.

Smoked salt should be used to cover all eggs. Cover the container with cling wrap, and place it in the fridge overnight. The next day, remove the yolks carefully from the container and wash off any salt.

Mix the spinach leaves with the ricotta and parmesan and chop finely. Season the dish. Place the dish in a piping bag using a round-tip nozzle.

When you are ready to make your Pasta, divide it in half. For the thinnest setting, use a pasta maker to make both halves.

Place the first sheet on a flat surface. Pipe the ricotta mixture in a circle and then add the egg yolk. Continue doing this until all of the egg yolks are used up. Apply water to the ricotta mix with your finger.

The second layer of Pasta should be added to the top. Press down on the ravioli to ensure there are no air bubbles. Place a circle of water around the Pasta to seal it.

You will need a circular cutter that is the right size for your job. If necessary, you can seal the edges by using water.

Boil the salted water in a saucepan for 3-4 min.

Stir in the browned butter after Pasta is cooked. Serve immediately with veloute. Optional: Chilli oil or smoked tomato concasse.