
Tagliatelle with truffles - Chef Marcello Trentini
Ingredients
FOR THE NOODLES
- 5 g Sunflower oil
- 10 g Maizena
- 10 cl Black Truffle Water Extra(Tuberm elanosporum Vitt.) Tartuflanghe
- 2 g Truffle salt
- 50 g Parmesan
- 1 egg
- 3 Eggs, yolks
- 100 g 00 flour
- 1 teaspoon organic white truffle butter Tartuflanghe
- 1 tin Dehydrated white truffle noh2O® Tartuflanghe
Procedure
Using the classic system, prepare the tagliatelle: first make a well in the flour, then incorporate the eggs with the aid of a fork and finally knead vigorously on a pastry board. Roll out the pastry, cut it, cook it in boiling salted water, drain it after cooking.
Blend it with all the ingredients except the black juice, leave to cool. Make balls the size of a walnut.
Prepare the black truffle water wafer by whisking in the seed oil and cornflour. Put the resulting mixture to dry on a high heat in a non-stick frying pan.
Roll "the walnut" of tagliatelle in the black truffle powder.
Veneer
Place the mock truffle of tagliatelle on a plate "decorated" like an undergrowth.
Source: Italia Squisita
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