Toasted Spelt Tagliatelle with Swiss Chard, Brodo Parmigiano, and an Egg

Serves: 4


Toasted spelt tagliatelle:

4 oz. spelt flour

9 oz. flour

1 Tbsp. extra-virgin olive oil

7 oz. egg, mixed

½ oz. water

Rice flour as needed

Brodo Parmigiano:

1 qt. chicken stock

1 ea. onion, chopped

1 ea. garlic head, cloves pealed, left whole

2 ea. thyme sprigs

1 ea. bay leaf

12 oz. Parmigiano-Reggiano rind

6 oz. butter

1 oz. Parmigiano- Reggiano, grated

Salt and ground black pepper to taste

Swiss Chard purée:

2 ea. garlic heads, cloves peeled

1 ea. onion, sliced

1 ea. thyme branch

½ cup water

1 cup extra-virgin olive oil

1 bu. Swiss chard, stems removed, chopped, reserved

Salt and ground black pepper to taste


For the toasted spelt tagliatelle:

Toast the spelt flour on a sheet pan in an oven that is preheated to 375 F until it is dark brown and aromatic.

Mix all of the ingredients in a food processor until they are well combined; seal in a vacuum bag for 45 seconds.

Let it rest for 10 minutes, roll it out, cut into tagliatelle, and toss it with rice flour to keep it from sticking to itself.

For the brood Parmigiano:

Wrap the thyme sprigs, bay leaf, and Parmigiano-Reggiano rind in a piece of cheesecloth to form a little package.

In a medium saucepot, sweat 2 ounces of butter with the onion and the garlic; add the chicken stock and cheesecloth package and let it steep for a minimum of 2 hours, then reheat slightly.

Remove the cheesecloth package and squeeze out any excess liquid. Place the onion and garlic liquid in a blender with the remaining butter and grated Parmigiano-Reggiano and purée. Pass it through a chinoise and season it with salt and pepper.

For the Swiss chard purée:

In a small saucepot, over low heat, poach the garlic, onion, and thyme with the water and olive oil until tender; remove the thyme and purée.

Allow the purée to settle then pour off the garlic oil and reserve for later.

In a large vacuum bag with the garlic oil and a pinch of salt and poach it at 85 C until tender.

To finish the dish, cook a large egg at 62 C for 1 hour.

In the bottom of a warm bowl, smear 2 tablespoons of the chard purée.

Once the pasta is cooked, toss it in a sauté pan with 2 ounces of brood and the chard stems; season to taste. Drain it slightly and place it on top of the chard purée in the form of a nest.

Remove the warm egg from the shell and place it into the pasta nest; garnish with grated cheese and baby chard leaves.

Popular vegetable substitutions include: Rainbow Chard

Recipe by David Uygur, Lucia.