Truffle linguine with sautéed white asparagus and truffle hollandaise

Truffle linguine with sautéed white asparagus and truffle hollandaise

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Truffle linguine

Quantity Ingredient
250g strong flour
1/2 teaspoon salt
180ml egg yolks, (about 12 yolks)
1 teaspoon extra-virgin olive oil
1 fresh black winter truffle, chopped very finely

Sautéed white asparagus

Quantity Ingredient
12 white asparagus, trimmed and peeled
30g unsalted butter
salt
freshly ground pepper
lemon juice

To serve

Quantity Ingredient
300ml Hollandaise sauce, made with truffles
1/2 Poached truffles, finely shaved
1/4 cup flat-leaf parsley leaves, finely sliced to a chiffonnade

Method

  1. To make the linguine:

    Mix the flour and salt and sift twice. Tip onto your work surface and make a well in the centre. In a separate bowl, whisk together the egg yolks, oil and truffle. Pour into the flour and use your hands to gradually work the liquid into the flour to form a solid mass.
  2. Knead for about 10 minutes until the dough is smooth and slightly springy. Divide into 3 even portions, wrap each in cling film and refrigerate for at least 30 minutes to allow the gluten to relax. This will prevent shrinkage later.
  3. Roll each piece of dough through your pasta machine, working down from the thickest setting to the third-finest setting. Dust each sheet lightly with flour and roll through the linguine attachment. Hang in a cool dry place for about 30 minutes.
  4. To sauté the asparagus:

    Drop them into a pan of boiling salted water and cook for 1 minute. Heat the butter in a pan until lightly foaming. Add the asparagus and sauté for a few minutes. Season and add the lemon juice.
  5. When ready to serve:

    Bring a large pan of salted water to the boil and add a splash of olive oil to help prevent the linguine sticking together. Cook the linguine for 90 seconds, stirring around in the water from time to time. Drain well.
  6. Divide the linguine into 6 portions and use a carving fork to twirl each portion into neat little bobbins on each serving plate. Arrange 2 asparagus spears on top of each portion and spoon on the warm hollandaise. Garnish with shavings of truffle and the parsley and serve immediately.
Tags:
restaurant
Becasse
Justin
North
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