Mainland Haloumi & Oyster Mushroom Pappardelle


Aug 22, 2023

1 min read

    100 gr Mainland Haloumi , sliced and pan fried
    25 gr Mainland Haloumi, frozen for grating
    150 gr Pappardelle
    6 ea Oyster mushrooms
        Extra virgin olive oil
    1 Tbspn Brasilnut pesto
    1 ea Cured egg yolk, for grating
Cured Egg Yolks:
    200 gr Fine salt
    200 gr Caster sugar
    4   Large egg yolks
Fresh Pappardelle:
    500 gr Tipo “00” flour
    8 ea Egg yolks
    1   Whole large egg
    30 ml Anchor Blue Top Milk
    25 gr Extra-virgin olive oil
    1 tsp Flaky sea salt
Spinach and brasil nut pesto:
    150 gr Baby spinach
    50 gr Basil
    50 gr Brazil nuts, roasted and skinless
    50 gr Pine nuts, roasted
    2 Tbspn Grated Mainland Parmesan cheese
    125 gr Extra virgin olive oil
    1/2   Lemon 
  1. Pan fry haloumi and oyster mushrooms with some olive oil.
  2. Blanch pappardelle and add to the pan.
  3. Add chopped fresh herbs and toss to combine.
  4. Remove from the heat and spin plate the pasta, top grated haloumi and egg yolk.
  5. .Finish with a quenelle of pesto and garnish of your choice.
Cured Egg Yolks:
  1. Mix salt and sugar in a medium bowl to combine, spread half salt mixture in base of a dish. Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle the remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
  2. Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. (Yolks can be cured 1 month ahead). Place in an airtight container and chill.
Fresh Pappardelle:
  1. In the center of your work surface,  place the flour in a mound and make a large well in the center of the mound.
  2. Pour in the yolks, the whole egg, milk, olive oil, and salt. With two fingers, begin swirling the ingredients together, incorporating in flour a little bit at a time, until it becomes a thick paste.
  3. Once all the flour as been incorporated, knead the dough until it resembles a smooth ball, Wrap dough in cling wrap and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta.
  4. Roll it out using either a rolling pin or a pasta machine, depending on the type of pasta you will make and cut into pappardelle strips.
Spinach and brasil nut pesto:
  1. In the bowl of a food processor or blender add the spinach, garlic, nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth.
  2. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.
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