20-Yolk Tagliatelle
Wild Mushrooms, Tuscan Kale Kimchi, Butter
Chef Bruce Logue of BoccaLupo | Atlanta
Yield: 8 servings
Adapted by StarChefs | FEBRUARY 2018
INGREDIENTS
Tuscan Kale Kimchi:
3 pounds pickled Tuscan kale
½ pound sliced carrots
½ pound chopped cauliflower stems
½ pound sliced white onions
¼ pound watermelon radish sliced
3 tablespoons Calabrian chilis in oil
¼ cup fish sauce (optional)
8 ounces kosher salt
6 quarts warm water
Pasta Dough:
3.75 quarts "00" flour
20 egg yolks
6 whole eggs
2 teaspoons salt
Semolina
To Assemble and Serve:
1 pound mixed mushrooms sliced (choose your preference)
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 cup chopped kimchi
¼ cup kimchi liquid
½ pound butter
Extra virgin olive oil
Pinch of thyme
Grated parmesan
Chopped parsley
METHOD
For the Tuscan Kale Kimchi:
Into a large bowl add the kale, carrots, cauliflower stems, onions, and watermelon radish. Add Calabrian chilis and mash them into the vegetables. Into a separate large mixing vessel, combine fish sauce, salt, and warm water to create brine. Pour salt brine over vegetables ensuring they are submerged. Allow to ferment 5 to 10 days at room temperature. Be sure to punch it down and stir the kimchi as it ferments.
For the Pasta Dough:
Into a mixing bowl combine the eggs and yolks. Into a separate bowl combine flour and salt. Either by hand or in the bowl of a stand mixer fitted with a dough hook, form a well in the center of the flour salt mixture and add the eggs. Mix the dough until just combined. Transfer dough to a table top and work by hand for 3 minutes. Cover and rest for 15 minutes. Roll out dough into long sheets, to your desired thickness. Cut into roughly 12 inch sheets of pasta, stack and dust them with semolina. Roll them and cut to desired width with a sharp knife. Pre-portion into 4 ounce bundles. Reserve.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Into a sauce pan with extra virgin olive oil, sauté mushrooms until lightly caramelized. Add shallots and garlic; cook until soft and begin to caramelize. Add kimchi liquid. Swirl in the butter until emulsified and finish with thyme. Add the pasta to the pan sauce and toss. Adjust seasoning as needed. Portion and top with the parmesan and parsley. Serve immediately.
