OTTO’S TAGLIOLINI, MUSHROOM, HAZELNUTS, EGG YOLK

This dish was created for us by Richard Ptacnik, Executive Chef at OTTO Ristorante. This dish captures the essence of Richard’s food style - unashamedly simple, modern Italian with roots firmly placed in the classics.

Serves 2.

Ingredients
200g dried tagliolini
150ml natural chicken stock
50ml white wine
50g salted butter
20g grated parmesan
200g fresh porcini mushrooms or mixed wild mushrooms such as pine, Swiss brown and Shitake
1 spring Rosemary
2 springs Thyme
1 clove of Garlic
2 egg yolks
20g shaved parmesan
20g hazelnuts (roasted and halved)  

Cook pasta
Cook the pasta in a large pot, allowing 1litre of water per 100g pasta, plus salt. When you put the pasta in the pot give it a quick stir to prevent it from sticking. Cooking time will be about 7 - 8 minutes (or as per pack instructions), test the pasta when you think it is ready, make sure to leave it al dente. 

Saute mushrooms
Meanwhile heat a large fry pan. Add a little olive oil and sauté some porcini (if they are not available, use sliced wild mushrooms Swiss brown, shitake and pine) with garlic, thyme, rosemary, deglaze with the white wine and chicken stock. Bring to the boil and let simmer for 2-3 minutes.

Finish and serve
Drain the pasta and return immediately to the saucepan, toss through the mushrooms, butter, grated parmesan and season with salt. Using tongs place the pasta into warm bowls. Place an egg yolk on top of the pasta, around the egg yolk spread the shaved parmesan and the hazelnuts. Season the egg yolk with salt and pepper. When eating, be sure to mix the egg yolk through the pasta and combine all the ingredients before eating.

About OTTO

OTTO is one of Sydney’s most popular, successful and consistent performers. In 2014 OTTO was awarded one chef’s hat by the Sydney Morning Herald Good Food Guide and the Australian Gourmet Traveller Restaurant Guide has placed OTTO at number 59 on its list of the Top 100 Australian restaurants for 2015.

20 Minutes.

www.ottoristorante.com.au

October 19, 2016 by Timothy Ryder
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