FFW 2021 Wine Catalogue

BURGUNDY CHABLIS

RECIPE Jambon Chablisienne INGREDIENTS METHOD

• 100g Butter • 3 Shallots – finely diced • 25g Tomato puree • Half bottle of chablis • 150g Crème Fraiche • 160ml double cream

1. Soften shallots with butter, and then add the tomato paste and Chablis and simmer over mediumheat until reduced by half. 2. Add crème fraiche and double creamover medium-high heat for 10 mins. 3. Use your fingertips tomix softened butter and flour. 4. Cook the tagliatelle pasta until al dente. 5. Bring sauce to a boil. Add flour and butter mix as required thicken the sauce. Strain sauce and reserve. 6. Add the hamand sauce into the pan of cooked pasta and stir through. 7. Garnish with parsley

TO FINISH SAUCE

• 25g Butter and 25g of flour mixed together

FOR THE DISH

• 125g of thick sliced ham • 200g Tagliatelle • Small bunch chopped Parsley

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