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3 russet potatoes, peeled |
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1 egg yolk |
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1 tbsp. Culinary Traditions™ Meyer Lemon Concentrate, thawed |
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1 tsp. black pepper, ground fresh |
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1 tbsp. pesto |
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1 cup parmesan cheese, shredded fine |
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2 cups all purpose flour |
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Salt, to taste |
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Method:
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| 1. | Boil potatoes in salted water until tender.
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| 2. | Drain and dry well, then rice potatoes.
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| 3. | Add in egg yolk, Meyer Lemon Concentrate, black pepper, pesto and cheese.
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| 4. | Season with salt.
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| 5. | Knead in flour for approximately 5 minutes.
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| 6. | Refrigerate the dough to rest for 20 minutes.
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| 7. | On a floured board, roll into 1/2" tubes.
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| 8. | Cut in 1" pieces and cook in boiling salted water until they float (about 2 minutes).
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| 9. | Remove and shock immediately in an ice bath until cool.
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| 10. | Remove from ice bath and hold refrigerated, lightly oiled until ready to serve.
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| 11. | To heat, toss in boiling salted water for 30 seconds then toss in your favorite sauce like our Meyer Lemon sauce (below).
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Meyer Lemon Sauce:
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2 tbsp. Culinary Traditions™ Meyer Lemon Concentrate, thawed |
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4 shallots, sliced |
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1 cup white wine |
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1 bay leaf |
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12 black peppercorns |
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1 cup chicken stock |
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2 cups heavy cream |
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Method:
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| 1. | In a heavy bottom saucepan reduce the first five ingredients to a couple of tablespoons.
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| 2. | Add in the chicken stock, bring to a boil, then add in the heavy cream, bring to a simmer and reduce until thickened, about 10 minutes. Strain sauce through a chinoise, season to taste with salt. Serve.
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