Consommé Tagliatelli a la Carbonara

By corlear

Ingredients

• For the consommé:
• 2 cups chicken
• 1.5 chicken carcass
• 1 lb veal knucklebone
• 1 lb veal back of the knee
• 1/2 oz carrot
• 3/4 oz leeks
• 1/2 oz onion
• 10 cups water
• 1/4 cup sunflower oil
• To clarify the consommé:
• 3 3/4 cup consommé (see previous step)
• 3/4 oz carrot
• 2/3 oz leeks
• 2 oz ripe tomato
• 4 oz veal hamburger
• 1/2 cup egg whites
• 1/2 oz pilé ice
• For the consommé tagliatelli:
• 2 cups clarified consommé (see previous step)
• pinch powdered agar-agar
• salt
• For the bacon cubes:
• 3 oz smoked bacon
• For the bacon butter:
• 2 oz smoked bacon trimmings (see previous step)
• 1/4 cup butter
• For the parmesan cubes:
• 3 1/2 oz Reggiano parmesan
• For the reduced cream:
• 1 1/4 cup single cream (35% fat)
• salt
• For the egg yolk sauce:
• 2 3/4 tbsp pasteurized egg yolks
• To finish:
• 1/4 cup tartufo oil

Details

Servings 4

Preparation

Step 1

For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

To clarify the consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the consommé tagliatelli:
1. Mix the seasoned consommé and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Pour an even 1/10" thick layer over a 23 x 15" tray.
4. Leave to set in the fridge for at least 3 hours
5. Use a pastry cutter to cut it into ¼" strips.

For the bacon cubes:
1. Cut the smoked bacon into ¼" thick slices.
2. Choose the meatiest part of the bacon and cut it into 72 cubes (1/5 x 1/5").
3. Keep the bacon trimmings to make the bacon butter.

For the bacon butter:
1. Put the butter and the bacon trimmings in a pan. Cook over a gentle heat until the butter takes on the bacon flavor.
2. Strain.

For the parmesan cubes:
1. Leave the parmesan at room temperature for 6 hours so that it is easier to handle.
2. Cut 20 cubes (1/5 x 1/5").

For the reduced cream:
1. Reduce the cream over a gentle heat by ½. Season with salt.

For the egg yolk sauce:
1. Strain the egg yolks and put in a baster.

Final Steps & Preparation:
1. Pile up the consommé tagliatelli in the center of a small soup plate, making it look as much like a dish of pasta as possible.
2. Place 6 or 7 parmesan cubes around the tagliatelli.
3. Heat the bacon cubes in the bacon butter. Place 18 smoked bacons cubes around the tagliatelli and a spoonful of hot bacon butter over the tagliatelli.
4. Heat the cream and put a soup spoon around the tagliatelli.
5. Drizzle a ring of yolk sauce over the cream.
6. Finish by drizzling the tartufo oil over the tagliatelli.