Italian Ramen

Brandon_Byrd_40557

Parmesan dashi, lardo Iberico de bellota, smoked pork belly, peas, carrots, 62C yolk.

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Comments

bkeene12

Looks fantastic! When you make the parmesan dashi, do you make a regular dashi and just add a parmesan rind?

Brandon_Byrd_40557

The broth was:

Water - 200%

Parm rinds - 100%

Kombu - 1%

Dried Porcini - .5%

Seasoned with salt and a bit of Red Boat. I wanted to use garum / colatura but didn't have any on hand.

The mushroom flavor that came through was more powerful than I was hoping for. I'm going to go down to .25% next time -- or maybe omit the mushrooms altogether. A ciruclator is definitely the best way to make a rind-based broth; you don't have to worry about it sticking and you can just walk away from it. I did 4 hours at 80C.

Glenn_Bech_60986

That makes me so hungry

bkeene12

Wow, glad I asked. There is a lot more rind than I would of guessed. I will give it a shot this week.

Brandon_Byrd_40557

I looked around for parm broth recipes and that seemed to be the most common ratio for a full flavored broth. You can always dilute it if you want to increase yield, but I was pleased with this particular result.

Brandon_Byrd_40557

I'd love to hear if any of you have good garnish ideas. My original plan was to have guanciale in place of the pork belly, but the stuff I got from Niman Ranch was so salty as to be inedible (and I didn't have the time to make my own). The intention was to have the final dish eat somewhere between ramen and carbonara.

Another option that I want to try sometime is Kenji's all-belly porchetta. A couple slices of that would be freaking killer. Some traditional porchetta would be quite nice.

I also debated a lot about the vegetable garnishes. I wasn't sure what sorts of things could be included yet still "read" as "Italian" so I thought carrots and peas would be a good bet -- both are familiar ingredients in ramen and Italian noodle dishes. Some charred broccoli would probably be nice, as would some blanched Tuscan kale. And and some mushrooms or truffles (obviously).

bkeene12

I'd start thinking "Anchovy" and see how you could make it work.

carter_elkins_266075

Have you had any fresh Iberico de

bellota? I have had plenty of the cured Iberico, but am curious about the quality of the fresh..

Brandon_Byrd_40557

I haven't had the pleasure, but I'd love to try it. I'd assume that you'd have to cook it differently than other pork because the fat has such a low melting point.