Tonight we’ll be dining with a true American race legend, Jordan Taylor. 24 Hours of LeMans?  Won it.  Daytona?  Won it.  Rolex Sportscar Series?  Won it.   He’s won a lot. He drives Corvettes.  He’s going to tell us about it over dinner.  CCC’s Chef Jesse whipped up a simple but extravagant recipe for tonight if you want to cook along too.

• 1 Large Egg
• 2 Cups Broccoli cut into small florets
• 1 Garlic Clove, Crushed & Minced
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Teaspoons White Truffle Oil
• 1 Tablespoon Unsalted Butter
• 4 Tablespoon Parmigiano Reggiano (I always keep a small block frozen, regular parmesan will do fine)
• 1 Piece Italian Anchovies
• 2 Cups Dried Pasta. Rigatoni. Penne. Linguini. Spaghettini.
• 1 Tablespoon Parsley  Rough Chopped
• 1 Teaspoon Cracked Black Pepper
• Maldon Salt

Tools you’ll need:

• Saute Pan
• Pot for boiling pasta
• Microplane or grater for cheese.

 

• Get a saute pan hot  and cracked black pepper, saute until you can smell the pepper. Add olive oil, raw broccoli florets and a little salt. This will draw out some of the moisture in the broccoli and help it cook.
• Bring a pot of water to a boil for your pasta. Season with salt, not as salty as the ocean a light saltiness with do
• Add a few spoonfuls of pasta water to brocoli little by little but allow to evaporate and continue to carmelize the brocoli. Cook for 20 minutes, just about the time the water is boiling for pasta.
• Add dried pasta and cook until “al dente” or just soft to the tooth.
• When pasta is finished, add the garlic and butter to the brocoli. Saute for just seconds until you smell the garlic.
• Add pasta directly from the water to the brocoli. In the restaurant we use a pasta basket but you can use a mesh sieve, slotted spoon or colander. The point is to use the pasta water as part of the sauce
• The trick after this is the pasta toss. Continuously keep tossing the pasta to emulsify the butter and pasta water. Add the parmigiano, crushed anchovies and a bit more pasta water. Toss until a sauce that will “coat the back of a spoon” is achieved, the French call it “Nappe.”
• Lastly, add cracked whole egg. Toss until the yolk is cracked and egg is fully incorporated.
• Adjust flavor with maldon salt if necessary. Remember maldon salt takes a moment to fully dissolve, so don’t add too much at time.
• Finish with some fresh parsley, plate and shave, grate or spinkle with more Parmagiano. Dizzle with a little truffle oil.