1 lb whole spring garlic (bulbs and stems)
1 tsp berry peppercorns
¼ tsp fleur de sel
1 sprig thyme
½ Tbsp olive oil
2 C spring garlic stems
½ C chervil or French parsley
1½ tsp salt
2 cloves garlic, sliced
½ C Pecorino cheese, grated
¼ C pine nuts or walnuts
½ C olive oil
2 garlic cloves, sliced
½ Tbsp corn starch
2 Tbsp olive oil
1 lb fresh pappardelle pasta
¼ C freshly shaved aged Parmesan
Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)
Cook the pasta according to package directions. Serve with the garlic bulb confit and pesto sauce. Garnish with Parmesan and fried garlic chips.
Sous vide makes this carbonara—complete with perfect egg, duck prosciutto, sweet peas, and butternut squash—possible.
Use your sous vide circulator to prep all aspects of this special salad.
Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.
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