Consommé Tagliatelli with Pesto

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 small onion
• 10 cups water
• 1/4 cup sunflower oil
• To clarify the consommé:
• 33/4 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 tagliatelli:
• 2 cups clarified oil (see previous step)
• 1 tbsp powdered agar-agar
• salt
• For the basil oil:
• 1/2 cup sunflower oil
• 7 oz fresh basil
• salt
• For the walnut oil with walnuts:
• 1/2 cup walnut oil
• 2 oz walnuts, peeled
• salt
• For the cubes of Iberian belly pork:
• 1 slice Iberian belly pork, 1/10" thick
• For the grated parmesan:
• 4 oz Reggiano parmesan, tender
• 1 microplane grater
• For the garlic oil:
• 1 head of garlic
• 1/4 cup sunflower oil
• To finish:
• 48 fresh belly pork slices
• 20 cubes Iberian belly pork

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 tagliatelli:
1. Season the consommé with salt and mix with the powdered agar-agar.
2. Stir continuously and bring to the boil over a medium heat, remove from the heat and whisk.
3. Leave to set in a 23 x 15" flat metallic tray. Leave to chill for 2 hours.
4. Cut the mixture 1/10" wide strips lengthwise along the tray.

For the basil oil:
1. Remove the basil leaves from the stem and blanch for 5 seconds in boiling salted water.
2. Plunge into ice-water. Drain.
3. Blend with the oil in a food processor. Use the back of spoon to press the mixture through a sieve.

For the walnut oil with walnuts:
1. Roughly chop the nuts in a food processor, mix with the oil and season with salt. The small pieces of nuts in the oil will give it a crunchy texture.

For the cubes of Iberian belly pork:
1. Cut 20 cubes (1/10 x 1/10") of belly pork, avoiding the veins.

For the grated parmesan:
1. Leave the parmesan at room temperature and grate it with the microplane grater, in such a way that you get very long and thin strips. It is essential that the cheese is not very cured.

For the garlic oil:
1. Cut the head of garlic horizontally across the middle, put it in a pan and cover it with sunflower oil.
2. Infuse for 4 h. at 140ºF and strain.

Final Steps & Preparation:
1. Put a small pile of tagliatelli (5 or 6 units) in the center of a small, deep dish.
2. Drizzle a ring of walnut oil around the tagliatelli.
3. Arrange 5 cubes of Iberian belly pork and 12 basil leaves among the tagliatelli
4. Sprinkle a soup spoon of grated parmesan on the tagliatelli.
5. Finish with 3 drops of garlic oil around the tagliatelli.