Pappardelle Pasta with Nutmeg: 1. Beat together eggs, egg yolks, milk, nutmeg and salt. 2. Make a mound of flour on the work surface. Make a depression in the flour mound large enough so that the crater can hold the egg mixture. Pour egg mixture into the flour well. 3. Carefully combine the egg mixture with the flour with a fork. Once a dough begins to form, the fork can be abandoned for hands. 4. After the egg and flour mixture is combined, knead the dough until it is elastic and smooth, about 10-20 minutes. There may be additional flour on the work surface. When a finger is pressed into the dough ball, it should not be sticky. If it is, add more flour. 5. Cover kneaded dough with olive oil, wrap with plastic wrap and refrigerate for at least 20 minutes. Note: The initial temperature of the eggs is important. If the eggs are too cold the dough will be more difficult to work with; the eggs will be slower at absorbing flour and it will take more time for the dough to become elastic. 6. Cut off a workable portion (roughly a handful) of the pasta dough. Cover and reserve the rest. 7. Roll pasta dough using a pasta crank. Start at the widest setting. Pass the dough through the pasta crank. Reduce the setting of the crank by one notch. Pass the dough again. Repeat until the dough has been passed though the smallest setting. 8. Slice the sheet of dough into 3/4- to 1-inch strips. Toss with flour to prevent the pasta from sticking to itself. Repeat with remaining dough, rolling out a handful of dough at a time. 9. Boil pasta in a large pot of vigorously boiling water which has been heavily salted. Pasta is done in 1-3 minutes. Toss pasta in olive oil, nutmeg and cinnamon.
Boar-Wrapped Lamb Rib Chop: Set oven to 450 degrees F 1. Place rib chops on paper towels and pat dry. Trim fat on front portion of rib loin section, so that no fat is visible on the meat opposite the bone. 2. Dust Activa GS generously along the bone covering front, back and sides. Do not sprinkle Activa GS on the top and bottom of the chop's loin section, just along the edge of the meat's thickness. (If the bone of your chop has been frenched, or has only fat visible, coil the bacon around the bone.) 3. Stretch the bacon up and around the thickness of the meat (where you applied the Activa) but not on the top and bottom; this will be seasoned later. Work in batches, as GS bonds proteins quickly. Slide 2-3 of the prepared chops into a vacuum bag and seal.Place them in the fridge for at least 6 hours. 4. Remove the chops when you are ready to cook them. Combine ingredients for the spice rub. Place the meat face-up and face-down onto the rub. Sear meat for 45 seconds each side in clarified butter; place them on a pan and set them in the oven for 12 minutes.
French Peas: 1. Heat oil in a large skillet. Add peas, onion, salt and pepper; cover and cook over medium heat 10 to 15 minutes. 2. Add shredded lettuce.Add orange zest. Heat until lettuce is wilted; serve warm.
Yogurt Mint Sauce: 1. Rinse mint thoroughly. Shake and towel dry completely. 2. Spoon yogurt into medium-sized bowl. Stir in ground cumin, salt and pepper. Finely chop mint leaves and add to yogurt and stir in olive oil.
Set Nutmeg Pappardelle next to French Peas. Place chop atop the pasta and smear with yogurt sauce.
Series: Kitchen Conspirators Episode: High Society - Dinner (Ep. 2: Part 6)
Olive oil and mint should be added just before serving.
Courtesy of Kitchen Conspirators