Ingredients
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1 tablespoon whole Peppercorns
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1 teaspoon crushed Red Pepper Flakes
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1 gallon Chicken broth
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1½ pounds Parmigiano-Reggiano Cheese
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1 Bay Leaf
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1 sprig fresh Thyme
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2 tablespoons Olive Oil
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Kosher Salt
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For Oven-Dried Cherry Tomatoes
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16 cherry Tomatoes
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About 1⁄4 cup extra-virgin Olive Oil
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Kosher Salt
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Freshly ground Black Pepper
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For Spring Herb Sauce
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1 cup extra-virgin Olive Oil
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3 bunches flat-leaf Parsley
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2 cups fresh Basil
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1⁄2 cup fresh Tarragon
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1⁄2 cup fresh Chervil
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1 tablespoon chopped Garlic
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6 Ice Cubes
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1 cup grated Parmigiano-Reggiano Cheese
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To Complete
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12 ounces Asparagus
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1 cup torn roasted Chicken
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2 tablespoons Unsalted Butter
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1 pound Gemelli
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Kosher Salt
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Freshly ground Black Pepper
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4 ounces Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
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For Parmesan BrothIn a stockpot, toast the peppercorns and pepper flakes over medium heat for about 30 seconds or until fragrant. Add the chicken stock and cheese rind and bring to a simmer over medium-high heat. Add the bay leaf, thyme, and olive oil and simmer the broth uncovered for about 1 hour, adjusting the heat to maintain the simmer. Remove and discard the cheese rind and bay leaf. Season to taste with salt. Using a hand mixer or emulsion blender, mix the broth until smooth. Strain through a fine mesh sieve or chinois into a bowl. Use immediately or let the broth cool, cover, and refrigerate for up to 5 days. |
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2
Done
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For Oven-Dried Cherry TomatoesPreheat the oven to 250°F. Cut the tomatoes in half lengthwise. Set each half, cut-side up, on a baking pan and drizzle with enough olive oil to coat. Season lightly with salt and pepper. Let the tomatoes “dry” in the oven for about 20 minutes, or until they are slightly softened and the edges are slightly crispy. Let the tomatoes cool; then use immediately or refrigerate in an airtight container, covered with olive oil, for up to 7 days. |
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3
Done
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For Spring Herb SauceIn the canister of a blender, process the oil, parsley, basil, tarragon, chervil, and garlic until smooth. Add the ice cubes and blend for 30 seconds, until the ice is crushed. Add the cheese and blend until incorporated. Cover and refrigerate for up to 2 days or until ready to use. |
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4
Done
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To CompleteFill a saucepan with water to a depth of about 6 inches and bring to a simmer over medium-high heat. Add the asparagus tips and cook uncovered for about 1 minute, just until bright green. Place the tips in ice water to stop the cooking. Drain the asparagus tips and set aside. In a separate saucepan, bring 3 cups Parmesan Broth to a boil over medium-high heat. Add the chicken, asparagus, and butter. Return to a simmer and cook uncovered for about 5 minutes. Remove from heat and cover to keep warm. Meanwhile, cook the pasta according to the package directions until nearly al dente. Drain, reserving about 1⁄4 cup of the pasta water. Add the pasta, 16 Oven-Dried Cherry Tomatoes, pasta water, and 3⁄4 cup Spring Herb Sauce to the saucepan with the chicken and season to taste with salt and pepper. Bring to a brisk simmer over medium-high heat and cook uncovered for 2 minutes or until the pasta is al dente. Ladle into bowls and shave the cheese over the servings. Serve immediately. |
