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Tagliolini, figs, pancetta, Parmesan and goat cheese

Tagliolini of tomato with freshly baked figs, goat cheese, Taggiasca olives, pancetta di Calabria, and Parmesan foam.

Ingredients

500mlWater
2glecithin
Fine sea salt
200ggrated Parmesan
200gParmesan crusts

4units.itemsFigs
20gButter
100gtagliolini
20gpancetta Calabria
grated Parmesan
10gTaggiasca olives
50gGoat cheese

arugula cress
Parmesan
balsamic vinegar

Preparation

  1. Cut the crusts off the cheese and put them in a cooking bag with the water, cook sous-vide for 3.5 hours at 95°C. Or put them in a pan and keep just below boiling for 3.5 hours.
  2. Strain the mixture and chill the liquid.
  3. When well chilled, mix the liquid with the grated Parmesan and blend for about 30 minutes.
  4. Leave in the fridge overnight and strain the mixture the next day.
  5. Emulsify with the lecithin.

  1. Cook the pasta for about 4 minutes in salted water.
  2. Peel the figs with a peeler and chop them finely.
  3. Cut the pancetta into brunoise and fry them in butter in the pan.
  4. Add the figs and cook for about 2 minutes.
  5. Then add the olives.
  6. Add a scoop of pasta water to the pan and add the goat cheese in small cubes.
  7. Make sure a nice sauce forms and add the warm pasta.
  8. Optionally add grated Parmesan to taste.

  1. Shave the Parmesan and grate fresh Parmesan over the pasta (to taste).
  2. Finish with a good balsamic vinegar and some fresh rocket cress (to taste).