4 cups all-purpose flour, plus more for kneading
4 pods squid ink
4 teaspoons extra-virgin olive oil
4 large eggs
1 cup buttermilk
2 cups balsamic vinegar
1/2 cup unsalted butter
1 tablespoon lemon juice
3 egg yolks
1 dash hot pepper sauce
Ice water, for shocking
8 ounces fresh basil
1 cup cottonseed oil, rice bran oil or other mild cooking oil
4 cups cottonseed oil or other vegetable oil, for frying
1/2 cup julienne Swiss chard
1/4 cup diced pancetta
Splash chicken stock or vegetable broth
Seasoned all-purpose flour, for dredging oysters
Chopped fresh chives, for garnish
The balsamic reduction can be made days ahead of time and stored in the refrigerator for 1 to 2 weeks. Use remaining pasta, hollandaise, balsamic reduction and basil for additional servings. Add more fried oysters, Swiss chard and pancetta as needed.
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