Orecchiette, egg yolk and black truffle

To make the orecchiette, place the pasta flour, salt and semolina flour into a bowl and slowly add the water. Knead for 5 minutes until it forms a smooth dough. Wrap in cling film and rest for 2 hours in the fridge

Meanwhile, make the velouté. Sweat the shallots and mushrooms in olive oil for 5 minutes. Add the garlic, thyme and chicken wings and cook for a further 5 minutes. Pour in the white wine, turn up the heat and reduce until the liquid has almost evaporated. Pour in the chicken stock and simmer for 30 minutes. Add the cream, bring to the boil and take off the heat. Infuse for 1 hour then pass through a fine sieve. Season to taste and set aside

30 minutes before serving, carefully place the egg yolks in a bowl and season with salt and pepper. Set aside

Remove the rested pasta dough from the fridge, cut into 50g balls and using your hands roll out to 1.5cm thick tubes on a chopping board. Using a butter knife, cut into 1cm thick discs. Place the butter knife at the top of one of the discs and quickly and gently pull the knife across the disc, letting it wrap around the knife. Gently open them out using your fingers. They should look like little ears. Place on a tray lined with baking parchment with a light dusting of semolina flour. Repeat until the dough is finished

To serve, cook the orecchiette in boiling salted water for 4 minutes. Drain, then place in a clean pan with a few ladles of chicken velouté. Add the chopped black truffle and start to heat the orecchiette in the sauce. Simmer for 2 minutes, check the seasoning and add a squeeze of lemon juice and the chopped tarragon

Spoon into a bowl, carefully place the seasoned egg yolk in the centre, grate over the Parmesan and finish with the croutons and sliced black truffle