Pasta with pancetta Joselito and beans

Massimiliano Alajmo

Pasta with pancetta Joselito and beans

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For the semola durum wheat pasta

250 g semola durum wheat flour

1 egg

50 g of egg yolk

Water
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Pasta with pancetta Joselito and beans

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For the creamed pancetta Joselito

Place the vacuum packed 4cm strips of pancetta Joselito with dill, rosemary, tarragon and thyme, cook for two hours at 100º. Remove the herbs, beat and place in the Pacojet. Freeze to -20ºC, pacotise and use.

For the creamed onion

Peel and remove the stalks from the red onions, cut into eighths and blanche in slightly salted water. Season with fino olive oil, salt and aniseed powder. Place, at room temperature, into a cooking bag and steam at 100ºC for 15 minutes until it melts. Remove from the cooking bag and whisk whilst slowly adding the juice, a drop of fino olive oil, a very small amount of star anise powder, a dash of star anise and a few drops of anisette liqueur.

For the creamed beans

Cook the fresh beans in slightly salted water, drain and beat with the vegetable stock, fino olive oil and salt.

For the presentation

Cut the thin circular sheets of pasta with a diameter of 6 cm, place a heap of creamed pancetta Joselito in the centre, close the pasta in the shape of a triangle and if necessary, cut the edges with a knife. Cook in salted water, drain and season with a dash of raw oil. Serve on the creamed beans mixed with fresh pinto beans. Decorate with a few drops of creamed onion with aniseed. Finish the decoration with Sarawak black pepper and fino raw olive oil
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