Alabama Pecan Smoked Pesto Orecchiette
Pesto Sauce | Duck Egg Yolk | Smoked Pecans | Prosciutto
By Jeffrey Compton | Barilla Rep Your Region 2017 Finalist
What inspired the dish?
“I enjoy cooking in rhythm with the seasonal changes of the South. I sourced many of the inspirations for this dish from our own on-site gardens. We are very fortunate to have the Auburn University Meat Lab just a few blocks away. Through this partnership we are able to utilize the freshest quality meats for our charcuterie program. The two year old country ham adds the perfect combination of sweet & salty. Barilla’s Orecchiette (little ear) pasta provides the perfect balance with its shape and texture. I prefer Orecchiette cooked to al dente instead of cooking it all the way through. This gives the pasta a better texture in the dish.” – Jeffrey Compton
REPRESENTING
Auburn, AL
INGREDIENTS
- 6 oz. Fresh Basil
- 2 tbsp. Garlic
- 1 tbsp. Black Pepper
- ½ cup Smoked Pecans
- ½ cup Parmesan Cheese
- 1 ½ cups Extra Virgin Olive Oil
- 1 ea. Duck Egg Yolk
- 1 tbsp. Salt
- 8 oz. Barilla Orecchiette
- 3 qt. Water
- 2 tbsp. Salt
- 2 oz. 2-year Ham (prosciutto)
- 4 oz. Roasted Beets
- 1 tbsp. Honey
- 2 tsp. Fresh Lemon Juice
- 1 tbsp. Water Fresh Radish
DIRECTIONS
- In a large mixing bowl, emulsify the basil, black pepper, garlic, smoked pecans, parmesan, and olive oil together to make pesto.
- Cook the Barilla Orecchiette in boiling water with 2 tbsp. of salt for approx. 14 min.
- Emulsify beets, honey, lemon juice, and 1 tbsp. of water for beet puree.
- Separate the duck egg yolk from egg whites and place on 1 tbsp. of salt and sit it in the fridge for an hour.
TO ASSEMBLE
- In a bowl, combine pesto with cooked pasta.
- Using a brush, cover the plate with the beet puree.
- Place pesto and Barilla pasta mixture on plate.
- Garnish with prosciutto, sliced radish and egg yolk.
