Tagliatelle

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, Breadcrumbs

Chef Robert Hernandez of Octavia | San Francisco

Yield: 8 servings

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Adapted by StarChefs | june 2019

INGREDIENTS:

Yogurt:
½ gallon milk
2 cups cream
2 packs yogurt culture

Pasta:
1 egg, room temperature
Egg yolks, room temperature
250 grams 00 flour
2 grams salt
14 grams milk
7 grams extra virgin olive oil
Semolina flour for dusting

Breadcrumbs:
1 day-old country loaf or baguette, crust removed, sliced into ½-inch cubes
¼ cup clarified butter
½ teaspoon salt
1 teaspoon fennel pollen, toasted

Buddha's Hand Confit:
1 Buddha's hand, quartered and thinly sliced
Extra virgin olive oil

To Assemble and Serve:
Salt
Olive oil
¼ cup shaved fennel
1 teaspoon anchovy paste
¼ cup shaved asparagus
2 tablespoons finely chopped asparagus
Zest of ½ Meyer lemon
1 teaspoon dill fronds

METHOD:

For the Yogurt:
Heat combination oven to 106ºF on steam. In a medium pot over medium low flame, heat milk to 185ºF. Decrease heat and reduce by a third. Remove from heat and add cream. When temperature has fallen to between 104 and 110ºF, whisk in yogurt culture. Strain through a chinois into a hotel pan and cover with plastic wrap. Cook in combi oven 6 to 8 minutes, until thick; cool. Into a cheesecloth-lined chinois set over a bowl, place yogurt mixture and refrigerate overnight.

For the Pasta:
Weigh egg and add enough egg yolks to reach 145 grams. On a clean work surface, mix flour and salt, creating a well. Add egg mixture, milk, and oil. Using a fork, slowly combine dry ingredients with wet. Knead until a ball forms. Rest dough 20 minutes at room temperature. Knead until smooth and dough bounces back when pressed with a finger. Cover and rest 30 minutes. Using a pasta machine, flatten and fold dough until sheet has passed through twice on the third to last thickness setting. Cut sheet into 12-inch lengths. With the pasta machine fitted with tagliatelle attachment, cut pasta. Toss pasta with semolina to prevent sticking.

For the Breadcrumbs:
Heat oven to 280ºF. In a bowl, combine bread, butter, and salt. Spread onto a  lined sheet tray. Bake until bread is completely dry. Transfer to food processor and process until coarse. Mix in fennel pollen. Reserve in an airtight container.

For the Buddha's Hand Confit:
Heat oven to 200ºF. In a bowl, combine Buddha’s hand with just enough oil to coat. Transfer to a sheet tray. Cook until tender, but still holding shape; cool. 

To Assemble and Serve:
Bring a pot of salted water to boil. Cook 1.8 ounces Pasta for 1 minute, until al dente. Drain, reserve ¼ cup pasta water. In a sauté pan over medium flame, heat oil. Add fennel and a pinch of salt. Sweat until fennel is tender. Add anchovy paste and cook 1 minute. Deglaze pan with reserved pasta water. Add cooked Pasta and shaved asparagus. Cook until au sec. Add the remaining asparagus, 1 tablespoon Buddha’s Hand Confit, 2 tablespoons Yogurt, and lemon zest. Mix until sauce is emulsified. Adjust seasoning. Transfer to a serving bowl. Garnish with Breadcrumbs and dill fronds.

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