Tagliatelle with Wisconsin Parmesan-Clove Emulsion and Black Truffles

RH Staff

Yield: 12 servings.

SAUCE:
6 whole cloves
2 garlic cloves
6 allspice berries
2 sprigs Italian flat leaf parsley
2 quarts chicken stock
1 lb. butter
2 oz. (approximately 1/4 cup) extra virgin olive oil
to taste, salt
to taste, pepper

PASTA:
2 lbs. fresh tagliatelle pasta
20 slices bacon, cooked until crisp and minced
2 lbs. Wisconsin Parmesan cheese, finely grated and divided Parmesan shavings, optional
1 black truffle, thinly sliced
1 cup chives, finely chopped
12 sprigs chervil for garnish

For Sauce: Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.

Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 minute. Season with salt and pepper.

For Pasta: Cook pasta in boiling water until al dente. Drain. In a sautè pan, heat the pasta and bacon with 1/2 of the sauce and 1/2 of the grated Parmesan cheese.

For Final Preparation: Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place Parmesan shavings on the sauce. Top each with a portion of the remaining grated Parmesan cheese, truffle slices, chives and chervil. Serve immediately.

Recipe Provided By: Chef Ken Oringer, Clio, Boston

Photo Credit: Wisconsin Milk Marketing Board