Tagliatelle with Oyster Mushrooms, Parmesan Foam, and Fresh Duck Eggs
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Tagliatelle with Oyster Mushrooms, Parmesan Foam, and Fresh Duck Eggs
Brian McCracken and Dana Tough of Spur Restaurant - Seattle, WA
Adapted by StarChefs.com
December 2009
Yield: 6 servings


Parmesan Foam:
1 cup parmesan rinds
3 cups water
1/8 cup salt
2 tablespoons lemon juice
½ tablespoon soy lecithin

8 egg yolks
1 cup all purpose flour
½ cup semolina flour
½ tablespoon salt

Duck Eggs:
6 fresh duck eggs

Oyster Mushrooms:
½ pound oyster mushrooms
2 tablespoons olive oil
Salt and freshly ground black pepper
1 garlic clove, sliced thin
1 sprig fresh thyme


For the Parmesan Foam:
Simmer the parmesan rinds in the water on extremely low heat, covered so as not to reduce the water level. Remove from heat after approximately 45 minutes and add the salt, lemon juice, and soy lecithin. Stir to dissolve. Strain the mixture through a fine mesh strainer. Just before service blend air into the parmesan broth using a hand blender.

For the Duck Eggs:
Set a controlled temperature water bath to 145°F. Gently submerge the eggs and cook for 45 minutes.

For the Oyster Mushrooms:
Preheat the oven to 400°F. Toss the oyster mushrooms in the olive oil, seasonings, garlic and thyme. Spread on a thin parchment-lined baking tray and roast for 10 minutes or until they are slightly crispy.

For the Pasta:
Bring large pot of salted water to a boil. Mix the flours and salt. Add egg yolks into mixture by making a well and slowly binding it, using water if necessary. Roll the pasta paper-thin with rolling machine and cut into ¼-inch strips.  Cook in boiling water for 30 seconds.

To Assemble and Serve:
Toss the freshly cooked pasta with the crisped oyster mushrooms. Plate the pasta with one duck egg per portion. Finish with a generous scoop of parmesan foam.

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