Aureole stands firm as the center of Chef and restauranteur Charlie Palmer's food empire. Chef Dante Boccuzzi, the creator of this recipe, served as his Executive Chef at Aureole for five years. Chef Boccuzzi recently opened a successful, eponymous restaurant in the historic Tremont area of Cleveland, Ohio. This never-before published recipe is his unique twist on the pasta carbonara tradition.
- 2 oz # 1 flour ( see notes)
- 5 whole eggs
- 3 oz spinach leaves
- 1 oz shiso leaves (see encyclopedia)
- ¼ c. pine nuts
- 1 garlic clove, peeled
- ½ c. olive oil extra virgin
- 1T freshly grated parmesan cheese
- 5 oz sashimi grade tuna
- 2 quail eggs ( see notes)
- 5 shiso leaves
- 2 slices of prosciutto di Parma, julienned
Slice the tuna into thin sashimi- style slices and refrigerate.
Remove the tops of the quail egg leaving the egg intact in the shell, hold in an egg crate or a small piece of crumpled tin foil to keep the eggs upright.
In a pot of oil fry the prosciutto julienne crisp and put aside on paper towels to drain.
Combine all ingredients in a food processor. Blend until they come together and form a ball. Cover and let rest for 30 minutes.Roll into thin rectangular sheets in a pasta machine. Lay the shiso on top of the pasta sheets, then place another sheet of pasta over the shiso later to cover. Roll the pasta through the pasta machine again, on a thicker setting , pressing the 2 sheets together. Cut the sheet into 1” wide by 6” long pieces. Cook the pasta in salted boiling water until firm to the bite and then shock in ice cold water to halt the cooking. Drain the pasta thoroughly and toss lightly in olive oil to keep it from sticking together. Store covered and under refrigeration until you are ready to put the dish together. ( see encyclopedia, under fresh pasta preparation and holding)
Combine the spinach, basil, garlic, pine nuts and shiso in a food processor and puree into a fine paste. Gradually add the olive oil until it has all incorporated into the herbs. Add the parmesan cheese and blend well .
Toss the pasta in the pesto and place it in the center of the plate. Lay the tuna slices and shiso leaves decoratively. Garnish with a quail egg and crispy prosciutto. Spoon some of the remaining pesto around the pasta as an additional garnish.