Now that you have seen a typical day. Let’s focus in on the rest of the menus for week two. On Wednesday the 16th. We had Anchoiade and Brandade for appetizer and Scampi Provençale with fazzoletti.I have fallen in love with the pasta recipe found in Thomas Keller’s French Laundry cookbook which is the following:
- 1 3/4 cup AP Flour
- 6 egg yolks
- 1 whole egg
- 1 1/2 tsp Olive oil
- 1 Tbsp. Milk
This dough is filled with yolk fat and once well kneaded makes beautiful pasta. On this day we rolled it fairly thin then lay down some Italian parsley and covered it with another sheet of pasta. We then ran it through on a larger setting and gradually took it down until it sealed the parsley into the pasta.
We poached the sheets in simmering water. Each of the students sautéed the scampi à la minute. the resulting dish looked like
We made a broth out of fish fumet, tomato and saffron and topped it with Fleur de Sel or as we call it in my family “magic dust.” It was paired with a rosé from Corbières an A.O.C. from Languedoc France.We finished our meal with a fruit filled Vacherin. One of our students who is from New Zealand was in heaven as the fruit filled meringue is very much like a Pavlova. Justin told us that Pavlova is perfect anytime of day. Good on you mate!
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