Pasta Alla Chitarrini with Uovo de Trentina

Cleveland Cooks: Pasta Alla Chitarrini with Uovo de Trentina

Pasta Alla Chitarrini with Uovo de Trentina

Yields 2 – 5 ounce portions

For Plating:

4 oz Chitarra pasta – semolina dough at 26% hydration, then diced small

4 oz tomato braised tripe

1 red pepper small diced wood-fired

2 TBS butter

2 TNT egg

1 t chili oil

2 dehydrated nicoise olives

1 TBS bread crumbs

Plating Instructions:

In a large stockpot, combine another 2 quarts of water with 2 cups of salt and bring water to a boil.  While waiting for water, dice all tripe into 1 inch pieces.  Add pasta to the boiling water.  Add tripe to a new sauté pan over medium heat, with some olive oil.  Cook tripe for about 30 seconds, then add red peppers and cook for another 1.5 minutes.  Add 3 oz of tomato sauce and reduce for another 1.5 minutes.  Take pasta out of the water and transfer to the saucepan.  Cook pasta in sauce for approximately 1 minute or until almost al dente.  Finish with butter, chili oil and salt and pepper to taste.  Plate pasta and garnish with olives and breadcrumbs.  Add the egg to the pasta tableside.

Ash Roasted Onion:

1 large Onion
1 Tbsp Olive Oil
tt S&P

Over a smoking hot wood fire, grill Onion until blackened, charred on outside Then roast covered in an ash & salt combo in hot oven at 300 degrees for 20 minutes, or cooked just through, a knife passes through the root with little resistance. allow to cool in ash mix

TNT Egg Ingredients:

2 egg 1Tsp Ünt (traditionally rendered pork fat, we prefer beef suet or chicken/duck schmaltz)

tt Salt

Set an immersion circulator to 140 F. Add egg and cook for 45 minutes, then immediately transfer to an ice bath. Crack egg & place in perforated spoon, to strain the unincorporated whites off. transfer egg to a 3oz ladle laced with ünt & hang from spit 16 inches above the wood fire warm thru, approx. 15 minutes

Tripe Ingredients:

1 carrot finely diced

2 stalks celery finely diced

1 Ash Roasted onion medium diced

12 ounces pressured canned tomatoes

4 oz raw tripe

Tripe Recipe:

Dissolve 2 cups of salt into 2 quarts of water. Add tripe to the salted water and soak for 24 – 72 hours. In a 4 quart stock pot, sweat carrots, onion and celery with a pinch of salt until cooked through, or approximately 10 minutes. Add tomatoes and simmer for 30 minutes. Remove tripe from salt water and lightly rinse. Add to simmering tomato braise and cover.

Cook tripe for approximately 4 hours or until tripe is tender. Remove from heat and allow to cool. Separate tripe from sauce and add sauce to a blender. Blend until smooth.