After the Viridiana post I was craving for the Boletus flavour, so based on Abraham’s recipe I made this pasta, sadly without the truffle. It is not easy to find fresh Boletus in Dublin so I went for the dehydrated option(available in good italian shops), to used them you will need to hydrated with water for 30 minutes before use.
Ingredients (for two)
- 250gr. Orecchiette.
- 1 onion.
- 100gr. fresh Boletus Edulis or 20gr dehydrated.
- 5 slices pancetta or, even better, 5 slices of Iberico Ham(if you are a lucky spaniard).
- 250 ml. fresh cream.
- 2 table spoons Pedro Ximenez.
- 2 egg yolks.
- Parmesan cheese.
- Salt and black pepper.
Cut the pancetta/Iberico Ham in stripes and fry in a bit of olive oil until golden crispy. Remove all oil excess, place on a plate with a kitchen paper and reserve.
On a sauce pan slowly fry the chopped onion until soft. Add the Pedro Ximenez and reduce for a minute. Add the sliced Boletus. Pour the cream, salt and black pepper and cook for 5 minutes at low heat. Blend until smooth using a hand blender. Put the mousse through a sifter and reserve.
Boil the Orecchiette al dente and drain.
Take each of the egg yolk, place on a dipper and carefully introduce it in boiling water for 1 minute.
Time to serve. Boletus mousse on a plate, the pasta, then pancetta/Iberico Ham, another spoon of mousse on top and the egg yolk. Sprinkle with freshly grated Parmesan.