Potage le Magnifique de la The Boys
Team: The Disciples of Balagog gro-Nolob
Host School: Vergennes Union High School
Age Group: High School
8 cups Flour
5 cups of Water
10 cloves Garlic
5 cups of Broccoli
3 pints Monument Farms Heavy Cream
2 lbs Pecorino Romano
8 oz Black Pepper
10 sprigs Fresh Parsley
3 sticks Butter
4 oz Olive Oil
4 oz Salt
Take your flour, and put it in a large bowl. Form a well in the center, and crack your eggs into the well. Mix together, adding water and add flour if necessary until the dough becomes smooth and sticks to your hands. Wrap in plastic and set in fridge to cool for about 1 hour.
Preheat oven to 350 degrees. Dice 2 cloves garlic. Toss broccoli in lightly in olive oil and garlic, then pour onto a sheet tray. Salt to taste. Roast until crunchy and delicious.
Remove chilled dough from fridge, work with hands or rolling pin until slightly more malleable.
Flatten dough until thin enough for initial run through pasta roller. Run through, fold and subsequently laminate with rolling pin, adding flour if needed
Run sheets through on finer settings until reaching optimal or desired thickness
Run sheets through on fettuccine setting.
Boil water, salted heavily. When water is boiling, put in the pasta. Cook until noodles float to the top, a minute or two, then strain, rinsing with cold water.
Heat up butter on medium heat. Cook remaining garlic till fragrant. Pour in heavy cream. Shred romano into sauce, stirring constantly until sauce reaches desired consistency. Season with black pepper.
Take pasta and toss it in the sauce. Plate, then garnish with parsley.