Paul Ainsworth Instagram – Our Pappardelle Ripiene 💥👊🏾
We start, by making a dough, using big, beautiful and very rich @steweeggs. We then add a little charcoal powder to half the batch, turning it black, before merging the two together to create the wonderful striped pattern. Next, we roll the dough out into big sheets, cut into ribbons of pappardelle and stuff with a creamy cheese polenta, that’s finished with aged-Spenwood – an indulgent sheep’s cheese from Berkshire. Lastly, we blanch the pasta and top with slices of preserved black winter truffle and our favourite OMED olive oil.
We serve this in an onion brodo, made by deeply caramelising Roscoff onions with their skins on and braising them overnight in a kombu stock, allowing a complex bitter-sweet flavour to develop. This is finished with a splash of Champagne and a little Cornish Ramson oil, which we have an abundance of at the moment and due to the short growing season are making the most of.
Lastly, to showcase the incredible English asparagus we get from St Enodoc, one of the UK’s most respected farms located just across the estuary from @no6padstow, we serve a warm fricassee, with steamed and raw green asparagus, as well as English sweet peas, in a seaweed, black truffle and butter emulsion. | Posted on 20/Apr/2024 18:01:39
