Chanterelle Cavatelli Recipe
smoked celeriac, truffle, poached egg
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Ingredients
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Pasta
Smoked Celeriac
Truffle Sauce
Poached Egg
Method
Pasta Preparation
- 1
Make the Cavatelli
In a mixing bowl, combine semolina flour and all-purpose flour. Create a well in the center, add eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.
- 2
Shape the Cavatelli
Roll small pieces of dough into logs and cut into small pieces. Use a fork to create ridges on each piece. Set aside.
Celeriac Preparation
- 3
Truffle Sauce Preparation
- 4
Prepare the Truffle Sauce
In a saucepan, heat the heavy cream over medium heat. Once warmed, stir in truffle oil and fresh truffle. Simmer for 5 minutes, then remove from heat.
Poaching the Egg
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack the eggs into small bowls. Gently slide each egg into the water and poach for about 3-4 minutes. Remove with a slotted spoon.
Assembly
- 6
Combine and Serve
Cook the cavatelli in boiling salted water for 3-4 minutes until they float. Drain and toss with truffle sauce. Serve with smoked celeriac and top with poached eggs. Drizzle with additional truffle oil if desired.