PREP
- PREP: 10 Minutes
- COOK: 20 Minutes
- TOTAL: 30 Minutes
- SERVINGS: 4
INGREDIENTS
FOR THE SAUCE
- 4 ounces Plugra Butter
- 160 ml (by volume) finely diced Shallots
- 1 ounce Tomato Paste
- 375 ml Petit Chablis
- 6 ounces Bell Weather Farms Crème Fraiche
- 2/3 cups Heavy Cream
TO FINISH SAUCE
- 1 ounces Plugra Butter
- 2 ounces Beurre Manie, as needed
FOR THE DISH
- 5 ounces Jambon Madrange (sliced 1.5mm thick)
- 8 ounces Tagliatelle Pasta
- 1 tablespoons Chopped Parsley
- Fleur de Sel & White Pepper (to taste)
Jambon Chablisienne
Ludo reminisces about his grandmother’s cooking while putting together this sauce.
INSTRUCTIONS
FOR THE SAUCE:
Sweat the shallots in butter, add tomato paste, Chablis, and reduce the heat by ½ to medium-high heat.Add the crème fraiche and heavy cream and cook for 10 min at a hard simmer.
TO FINISH SAUCE:
To make a Beurre Manie, use your fingertips or a wooden spoon to knead together softened butter and flour. The ratio should be equal parts butter and flour by weight. It can be made in larger batches and reserved for use as needed.Bring sauce to a boil. Mount sauce with butter and whisk in beurre manie to thicken the sauce.
Strain sauce and reserve.
FOR THE DISH:
Cook the tagliatelle pasta until al dente. Strain water and return to saucepan.Add the jambon madrange and chablisienne sauce to the pan of cooked pasta and simmer until entirely heated.
Toss with parsley, salt, and pepper.
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