WHERE TOPPING ROSE HOUSE

WHO CHEF JEAN-GEORGES VONGERICHTEN

Fresh Tagliatelle, Turkey Gravy, White Truffles and Parmesan

Pasta

Ingredients

• 1 large egg• 1 cup of caputo pasta flour• 1 Tbsp. of olive oil

Method

  1. Combine in food processor and process until dough forms a ball.

  2. Transfer to a clean work surface and knead the dough for 2 minutes.

  3. Wrap in plastic wrap and let rest 20 minutes.

  4. Roll through a pasta machine to obtain 3 mm thick sheets; each sheet is a portion.

  5. Cut into 10-inch-long sheets, then pass through the tagliatelle cutter and dust well with flour.

  6. Portion onto a tray lined with parchment paper until needed.

Jus

Set 1: Ingredients

• 1 lb. turkey bones, cut into 2-inch pieces• ¼ cup olive oil

Set 2: Ingredients

• 3 Tbsp. of olive oil• ½ cup of onions, large dice• 1/3 cup of carrot, peeled, medium dice• 1/3 cup of celery, large dice

Set 3: Ingredients

• 3 Tbsp. of flour

Set 4: Ingredients

• 1 quart of hot chicken stock/chicken broth/turkey stock• 6 thyme sprigs

Method

  1. Heat a large saute pan with the olive oil until smoking hot and add the turkey bones.

  2. Place pan in a 375-degree oven, turning as needed, until chestnut brown. Drain and blot well.

  3. Separately caramelize vegetables in a rondeau with olive oil until deep brown.

  4. Add flour to the vegetables and stir well and cook for 1 minute on medium heat; add the bones.

  5. Temper in stock and thyme sprigs and allow to simmer for 45 minutes.

  6. Strain through a chinois or fine mesh strainer.

  7. Reduce until gravy consistency, then strain again.

  8. Season to taste with salt and black pepper.

To serve: For 4 portions

Set 1: Ingredients

• 4 pasta portions• 1 cup of gravy• 1 Tbsp. of butter

Set 2: Ingredients

• ¼ cup of grated Parmesan Reggiano• 1 ½ oz. white truffle• Black pepper

Method

  1. Cook pasta in boiling salted water.

  2. While pasta is cooking, bring gravy to simmer in a large saute pan.

  3. When pasta is cooked al dente, add to the saute pan. Add butter and cook stirring until nicely glazed and saucy.

  4. Divide between 4 hot bowls and sprinkle with the Parmesan, then shave the truffles over each bowl.

  5. Finish with black pepper.