This amazing dish uses the pasta Adam prepared in our other masterclass, with the amazing combination of caramelised onion and goats cheese.
Caramelised Onion Mix
- 2kg Brown onion
- 150ml Port
- 1 tablespoon red currant jelly
- 15ml red wine vinegar
- Slice the onions using a food processor with the slicing attachment. Sweat off the onion with a small amount of oil over a very low heat with the lid on.
- The onions will take a few hours to reduce to a thick paste. Once the onions start to catch add a good pinch of salt and the rest of the ingredients. Continue to cook until all the liquid has been removed and you are left with a thick paste.
- You should be left with around 500gm.
- 500gm Caramelised onion
- 200gm goats cheese (chevre)
- 40gm butter
- 40gm plain flour
- 80ml milk
- Combine the onion and the goats cheese in a bench top mixer and mix on a low speed with the paddle attachment until well combined.
- Melt the butter in a small pan and add the flour to make a roux. Add the milk and cook out for few minutes to make a very thick bechamel sauce. This will ensure a good consistency of your finished farce.
- Add a pinch of salt and allow to cool for a few minutes before adding to the onion and goats cheese mix. Mix until well combined and allow to totally cool before use.
- 1 pear, thinly sliced
- 1 clove garlic
- 20gm butter
- Vegetable stock
- ¼ bunch of sage, thinly sliced
- Parmigiano Reggiano, grated
- Bring a pot of well salted water to the boil.
- Add the pasta to the water and cook for 4 minutes
- While the pasta is cooking sweat the pear and garlic off in the butter for a couple of minutes or until the pear starts to become translucent. Add a small amount of vegetable stock, followed by the cooked pasta. Bring the sauce to a simmer and add the parmigiano and sage, the sauce should thicken to coat the pasta.