Fusilli in cheese and cream sauce with pumpkin pesto and dried egg yolks
Fusilli in cream-cheese sauce with pumpkin pesto under dried egg yolk shavings
Ingredients
| fusilli pasta 160 g |
| cream (20%) 120 ml |
| melted cheese "Amber" (or any soft cheese that melts well) 80 g |
| butter 30 g |
| 60 g pumpkin seed pesto (or classic pesto) |
| dried egg yolks 2 pcs |
| salt to taste |
| DRIED EGG YOLKS (6 PCS): |
| sea salt 600 g |
| sugar 200 g |
| eggs 6 pcs |
| PUMPKIN SEED PESTO: |
| pumpkin seeds 100 g |
| parsley leaves 100 g |
| green basil leaves 40 g |
| Dried cheese (or Parmesan) 50 g |
| white balsamic vinegar 30 ml |
| extra virgin olive oil 100 ml |
| garlic 1 clove |
| baking soda 1/2 g |
| 1/4 lemon zest |
| salt, black pepper to taste |
Instructions
Step 1
Prepare the dried egg yolks. Mix the sugar and salt, pour most of the mixture into a flat-bottomed container. Make hollows, place the yolks separated from the whites in them, cover with the remaining mixture and leave in a dry place for three days. Then wash, pat dry with a paper towel and leave to dry for another 8-10 hours.
Step 2
Prepare the dried cheese. Wrap a piece of cheese (80-100 g) in gauze, place in any open container and leave in the refrigerator for one week.
Step 3
Prepare the pumpkin pesto. Toast the pumpkin seeds in a dry pan. Dip the parsley and basil in boiling water for 30 seconds and then in ice water. Squeeze out any excess moisture and pat dry with a paper towel. Then place in the bowl of a blender, add olive oil, vinegar, lemon zest, garlic, salt, pepper, grated cheese, cooled pumpkin seeds and baking soda. Whisk until smooth.
Step 4
Prepare the cream sauce. Pour the cream into a saucepan and heat slightly. Add the cheese and stir with a whisk until melted. Season with salt, add the butter and stir until smooth.
Step 5
Prepare the pasta. Boil the fusilli in salted water until al dente. Serve with cream sauce, pumpkin pesto, sprinkled with grated egg yolk. Enjoy.
