Every Thursday on the Good Food Blog we share a recipe from our archives.
Gabriel Gabreski was the Executive Chef at Blue on Blue restaurant at the Avalon Hotel in Beverly Hills. He first shared this recipe for Duck Egg Tagliatelle, Guanciale, Favas, Pecorino & Summer Truffles on July 21, 2007.
Duck Egg Tagliatelle, Guanciale, Favas, Pecorino & Summer Truffles
2 cups all purpose flour
3 duck eggs
Pinch of salt
Place the flour on a large cutting board and shape into a mound. Create a well to hold the eggs and, slowly with a fork, work a little flour into the egg mixture. Gradually add the flour until everything is incorporated and knead until a smooth elastic ball forms with little stickiness. Cover and let rest.
Divide the dough in four. Flatten 1/4 of the dough and insert it into a pasta machine. Start with the largest opening and roll out the pasta. Repeat this procedure twice, lowering the setting to create a smaller opening for the pasta. Follow this technique until you achieve a thin sheet of pasta. Slice into thin ribbons and let dry on a cotton towel. Cook in a large pot of boiling, salted water.
To complete dish:
1 cup favas beans (separate the favas from the pod and set aside)
½ cup guanciale (salted pork jowl)
1 cup grated pecorino
½ cup butter
1 large summer truffle
To finish slowly simmer the guanciale in 1 tbs olive oil. Add the favas and pasta to the water. Fresh pasta cooks quickly so check after 2-3 minutes. Strain and add the pasta to the guanciale, add the fresh butter and toss lightly. Shave the truffles and finish with the fresh pecorino. Check seasoning and serve.