Mainland Haloumi & Oyster Mushroom Pappardelle

Ingredients

• 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

Method

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.