This is an "Italian Ramen" dish I made a few months ago. Parmesan dashi broth, lardo Iberico de bellota, smoked pork belly, peas, carrot, 63C yolk. The noodles were fresh from Sun Noodle.
The idea was that with the parmesan broth, egg yolk, pork belly, and black pepper, it would eat somewhere between a bowl of ramen and something like carbonara. It was good. I wanted to use guanciale instead of the pork bacon, but the only stuff I could find on short order (from Niman Ranch) was simply too salty to eat. But you get the concept.
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.
I cooked the water and parm rinds in a circulator at 80C for four hours, strained, and chilled it. You get a small amount of parm fat from this procedure, but I couldn't really find a good application for it. It sort of has a grainy buttery texture at room temperature. I just mixed it with salt and ate it on bread. The chilled broth was then brought to a simmer with kombu and porcini, taken off the heat, and left to steep for an hour. Good flavor, but too much mushroom. I'm going to cut it in half next time, but still have another 2 servings in the freezer.
