Giant Summer Truffle Ravioli a la Carbonara

By corlear

Ingredients

• For the bacon cubes:
• 4 oz smoked bacon
• For the bacon butter:
• 1/2 tbsp butter
• 1 oz bacon trimmings (see previous step)
• For the reduced cream:
• 1/2 cup single cream (35% fat)
• For the giant summer truffle ravioli:
• 4 oz large summer truffle (approx. 2 oz each)
• For the parmesan cubes:
• 11/2 oz Reggiano parmesan
• For the egg yolks:
• 4 quail eggs
• To finish:
• 1 tbsp tartufo oil
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the bacon cubes:
1. Cut the smoked bacon into 1/10" slices.
2. Make 1/10" cubes out of the fleshiest part of the bacon.
3. Keep the trimmings for the bacon butter.

For the bacon butter:
1. Put the butter and the bacon trimmings in a pan.
2. Cook over a gentle heat until the butter takes on the bacon flavor. (approximately 10 minutes).
3. Strain and keep the butter on one side.

For the reduced cream:
1. Reduce the cream over a low heat until it thickens.
2. Season with salt.

For the giant summer truffle ravioli:
1. Peel the truffle and use a meat slicer to cut it into slices that should be less than 0.5 mm.
2. Make a circle (5" in diameter) out of the truffle slices on waxed paper. Make sure there are no pores and the slices are not excessively overlapped.
3. Lightly brush the truffle with the bacon butter and cover with clingfilm. You will need 2 circles per plate.

For the parmesan cubes:
1. Cut the parmesan into 1/5 x 1/5" cubes; 5 cubes per plate.

For the egg yolks:
1. Separate the yolks from the whites and keep them in sunflower oil

Final Steps & Preparation:
1. Brush the center of the plate with tartufo oil.
2. Place a truffle circle, without the waxed paper, on top. Once on the plate, remove the clingfilm.
3. Place a drained quail's egg yolk in the center of the circle.
4. Heat the bacon cubes in the bacon butter.
5. Arrange 5 parmesan cubes around the yolk, making sure they do not touch the egg.
6. Add a spoonful of bacon with a few drops of butter and topped with the parmesan cubes.
7. Drizzle a spoonful of hot reduced cream on top on the bacon.
8. Place the other truffle circle so that it tops the first circle.
9. Remove the clingfilm and press down on the sides to seal the ravioli.
10. Heat in the salamandra for approximately 10 seconds and sprinkle a little Maldon salt over the truffle ravioli.

Note: If the egg yolks are very small, you can use two for each ravioli.