Preparation:
Cooking: 30 minutes (Prep & Cooking Time)
Serves: 4 people
Ingredients
- Fresh or frozen peas
- Freeze dried shallots
- Macaroni elbows
- 4 duck eggs
- Shaved parmesan
- Pea shoots
- 4 pieces of smoked pancetta
- Dill emulsion - 3 egg yolks, 1 bunch dill, 300g sunflower oil, 50ml cider vinegar
- Barbera Extra Virgin Olive Oil
Method
First make the dill oil by adding the sunflower oil and picked dill in to a Thermomix. Heat to 90c and blitz on high speed for seven minutes then strain through muslin over an ice bath, make the emulsion like a mayonnaise using the 3 egg yolks, & cider vinegar.
Blitz the peas in the Thermomix at a high heat with a little veg stock, butter and the freeze dried shallots. When smooth pass through a fine sieve and chill quickly.
Cook the macaroni in boiling salted water. Fry both sides of the salt beef.
Poach the eggs to order and reheat some of the puree with the macaroni, season and serve with the salt beef, pea shoots and shaved parmesan.
