A dish to accompany Scamander Grande Réserve Blanc.
Scamandre Grande Réserve Blanc is a blend of Chardonnay, Roussanne and Marsanne, as well as other rare grape varieties. This wine has the particularity of being made from grapes harvested in several successive sortings on each vine. The first harvest brings freshness and attack while the following ones will contribute to the fat and length."
INGREDIENTS - 4 people
Fresh pasta :
- 2 large fresh eggs
- 200 g of T55 flour
- 1 pinch of fleur de sel
- 1 tablespoon of olive oil
Marinated egg:
- 4 fresh eggs
- 50 cl of tasting soy sauce
Sauce :
- 30 cl of olive oil
- 2 lemons
- 3 tablespoons of liquid honey
- 2 pinches of fleur de sel
- 2 pinches of Timut pepper
- 10 sprigs of fresh thyme
Herb salad:
- 1⁄2 bunch of parsley
- 1⁄2 bunch of dill
- 1⁄2 bunch of mint
- 1⁄2 bunch of chives
- 50 gr of roasted hazelnuts
PROGRESS
Start with the dough using a Kitchen Aid type mechanical mixer with the kneading blade.
Pour the flour into the bowl then the eggs, and finally the salt and oil. If the eggs are small, you can add a little water (2 to 3 tablespoons). Mix until you obtain a homogeneous, non-sticky dough. Leave the resulting ball to rest for 3 hours in the refrigerator after wrapping it in film.
On a floured surface, roll out the dough until it is approximately 5 mm thick. Cut the dough into two equal pieces and pass them several times in a mechanical rolling mill until a thickness is obtained.
approximately 1 mm. Cut them gradually to obtain strips 60 cm long.
Dry them for between 30 minutes and 1 hour (depending on the humidity of the room) on a cylindrical support which has been previously washed and floured. Cutting is then carried out with the rolling mill (and the appropriate support).
Reserve the formed dough by flouring it generously so that the dough threads do not stick to each other, and covering it with a clean cloth.
Put all the sauce ingredients in an empty bottle of mineral water, first grinding the salt, pepper and thyme flower mixture. Once the bottle is re-corked, stir vigorously to obtain a creamy, creamy sauce. Keep it cool and shake again before serving.
Use a timer to cook the soft-boiled eggs for 6 minutes (precisely) before placing them in a bowl filled with water and ice cubes. Peel them then
dip in soy sauce to restore the color of the shell.
Stir regularly so that the color is homogeneous for approximately 20 min
(without exceeding this time so that the eggs do not become too salty).
At the same time, chop the herbs after having stripped them, then reserve in a cool place in an airtight container. Concerning hazelnuts, it is possible to buy them already roasted.
To make them at home: put the hazelnuts in the oven for 10 minutes at 200°C, stirring them halfway through. Once cooled, rub them to remove the husk then crush them.
Cook the pasta for 2 minutes while dressing. Once drained, mix the pasta in a salad bowl with herbs and sauce, then arrange in a deep plate, covering with sauce and placing the egg in the center of the nest. If it has become pale and dull, dip it back into the soy sauce for a few seconds before putting it on the plate.
Cover partially with the chopped herbs and roasted hazelnut pieces.
Good tasting !