Silk handkerchiefs with smoked beurre blanc
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Silk handkerchiefs with smoked beurre blanc
Recipe by Ben Waugh
Fresh silk handkerchief pasta with confit egg yolk is one of Bancone’s signature dishes; this is an easier at-home version.
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
923Kcal
Fat
62gr
Saturates
38gr
Carbs
62gr
Sugars
5gr
Fibre
9gr
Protein
17gr
Salt
2.6gr
Ben Waugh
With three smart restaurants across London, Bancone has earned itself a reputation as one of the places to go for top-notch modern pasta in the capital. Executive head chef Ben Waugh oversees the menus with a focus on quality ingredients executed with style and simplicity
See more of Ben Waugh’s recipes
Ben Waugh
With three smart restaurants across London, Bancone has earned itself a reputation as one of the places to go for top-notch modern pasta in the capital. Executive head chef Ben Waugh oversees the menus with a focus on quality ingredients executed with style and simplicity
See more of Ben Waugh’s recipes
Ingredients
- 400g fresh lasagne sheets, halved lengthways
- 120g fresh or frozen peas
- 120g fresh or frozen broad beans, double podded
- 120g green beans, halved
- 10g fresh chives, chopped
- 1 tsp smoked sea salt flakes, or to taste
For the beurre blanc
- 100g shallots, roughly chopped
- 175ml white wine
- 10 black peppercorns
- 50g double cream
- 250g unsalted butter, diced
- 2 tsp white condiment vinegar
- 1 tsp smoked sea salt flakes
Step by step
- To make the beurre blanc, put the shallots in a pan with the white wine and peppercorns. Bring to a simmer and bubble until the liquid has reduced to around 3 tablespoons. Add the cream and bring to the boil. Gradually incorporate the diced butter, 20g-30g at a time, whisking continuously. Once it is all incorporated and you have a creamy texture, remove from the heat and add the white condiment vinegar and the smoked salt. Pass through a fine sieve and keep warm.
- Bring a large pan of salted water to the boil. Add the pasta and vegetables and cook for 3-4 minutes, until the pasta is cooked. Drain through a colander, reserving some of the pasta water for the sauce, then return the pasta and veg to the pan.
- Add the beurre blanc along with a splash of the reserved pasta water and stir to coat. Return to the heat for a few seconds to make sure everything is hot. Add the chopped chives, season with smoked salt to taste and serve in warmed shallow bowls.
