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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, October 18, 2016

Fresh Pappardelle with Crab & Mussels by Steven Dolby

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Serves 2 people
2 Eggs
1 Egg yolk
200g "00" Flour
Salt (good pinch)
Flour for dusting
Rest at room temperature for at least 30 minutes 
2 Shallots (finely diced)
1 Garlic clove (finely diced)
1/2 Fresno chili (finely diced)
1 Tbsp olive oil
3 Anchovies
Mussel broth
1/2 Cup chicken stock
2 Tsp lemon juice
Other ingredients
1 pound mussels (cleaned and debearded)
200g Claw crab meat
Fresh parsley (to taste)
Fresh mint (to taste)
Fresno chili (to taste)
Salt & pepper (to taste)
Olive oil (enough to coat the pasta)

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