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Fresh egg pappardelle tossed in pancetta, porcini, aromatic herbs and fresh cream topped with quail breast wrapped in air dried pork cheeks
Serves:
Ingredients
- 250g pappardelle
- 50ml olive oil
- 2 spring onions
- 1 tbsp garlic mince
- 1 tbsp chopped herbs
- 100g pancetta
- 50g porcini dried mushrooms
- 200ml fresh cream
- 6 quail breasts
- 6 slices air dry pork cheeks (guanciale)
- Salt and pepper
- Butter
Method
In a pan fry the chopped spring onion, garlic and herbs. Then add the pancetta and the dried mushrooms. Cook for a few and add the cream. Reduce and add the cooked pasta. Season and serve. For the quail breast, wrap each breast in the air dry pork cheeks and roast in oven with some butter and seasoning. Serve on top of the pasta.
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