recipe sharing from the chefs, post one

Chefs Brian McCracken and Dana Tough are pulling together recipes to share with you, first up their Tagliatele Pasta with Oyster Mushroom. You've read about it a few places, many have tried it at Spur, and now you can create this dish at home. Enjoy.

Photo courtesy of Star Chefs.

TAGLIATELE PASTA WITH OYSTER MUSHROOMS, PINE NUTS, PARMESAN AND DUCK EGG
SERVES : 6

FOR THE PASTA:

- 8 EGG YOLKS- 1 CUP AP FLOUR- ½ CUP SEMOLINA FLOUR- ½ T SALT- WATER TO BIND
- ROLL THE PASTA PAPER THIN AND CUT INTO ¼ INCH STRIPS- COOK PASTA IN BOILING WATER FOR 30 SECONDS
FOR THE DUCK EGGS:-6 DUCK EGGS- IN A CONTROLLED TEMPERATURE WATER BATH SET TO 145F- PUT THE EGGS INTO THE BATH AND ALLOW THEM TO COOK FOR 45 MIN.( IN THEIR SHELLS)

FOR THE OYSTER MUSHROOMS:

- TOSS THE CLEANED OYSTER MUSHROOM IN:-OLIVE OIL- SALT- PEPPER- SLIVERED GARLIC- TYHME LEAVES
- SPREAD THE MUSHROOMS THIN ON A BAKING TRAY LINED WITH PARCHMENT PAPER AND ROAST THEM MUSHROOMS AT 400 F FOR 10 MINUTES OR UNTIL THEY ARE JUST A LITTLE BIT CRISPY.

FOR THE PARMESAN FOAM:
- 1 CUP PARMESAN RINDS
- 3 CUPS WATER
- 1/8 CUP SALT
- 2 T LEMON JUICE
- ½ T SOY LECITHIN

COMBINE THE PARMESAN RINDS AND WATER TOGETHER AND SLOWLY SIMMER THE BROTH WHILE NOT ALLOWING IT TO REDUCE. AFTER 45 MIN. PULL THE PARMESAN BROTH OFF THE HEAT AND ADD THE SALT , LEMON JUICE AND SOY LECITHIN ALLOW ALL THE INGREDIENTS TO DISSOLVE COMPLETELY. AFTER THIS MIXTURE HAS DISSOLVED COMPLETELY, STRAIN THE MIXTURE THROUGH A FINE STRAINER.

WHEN IT TIME TO GARNISH THE DISH, BLEND AIR INTO THE PARMESAN BROTH BY USING A HAND BLENDER.