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Jun Tanaka’s Orecchiette, Egg Yolk and Black Truffle

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Jun Tanaka's orecchiette recipe combines French and Italian techniques for dazzling results. The handmade pasta is swaddled in a rich chicken velouté, combined with plenty of Parmesan and black truffle and served with a seasoned egg yolk and yet more shavings of truffle – a sublimely decadent dish. And even if you can't get your hands on fresh truffle, this dish is still delicious with it omitted!
Find the full recipe here: https://www.greatbritishchefs.com/recipes/orecchiette-recipe-truffle-parmesan

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4650 | Chefs | Cooking

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