Egg tagliolini with Senatore Cappelli flour, cooked in truffle water, with truffle pearls and shavings – Chef Valerio Centofanti

Ingredients

FOR THE EGG PASTA

• Salt to taste
• qb Extra virgin olive oil
• 200 g Eggs, yolk
• 200 g durum wheat flour

FOR THE TRUFFLE SAUCE

• Vegetable broth
• Tartuflanghe truffle Perlage®
• Black Truffle Tartuflanghe
• 1 Alice del Cantabrico pin
• Salt
• Chili
• 1 clove of Sulmona red garlic
• 30 g Extra Truffle Water ( Tuber melanosporum Vitt. ) Tartuflanghe

Procedure

For the egg tagliatelle
Mix everything together and let it rest in the fridge for half an hour before rolling out and cutting.

For the truffle sauce
In a pan with plenty of salted water, add 25 g of truffle water and cook the tagliolini.
In a pan, sauté the garlic in extra virgin olive oil, then add the anchovy, chili pepper, and grated truffle. Stop the cooking with vegetable broth. Add the drained tagliolini and the remaining truffle water, season with salt, stir, and serve.
Add the Perlage® truffle and truffle flakes to the dish.

Source: Exquisite Italy