CHEF VALERIO CENTOFANTI – SENATORE CAPPELLI EGG TAGLIOLINI COOKED IN TRUFFLE WATER WITH BLACK TRUFFLE PEARLS® AND FRESH BLACK TRUFFLE SHAVINGS

Difficulty: Medium
Preparation time: 45 minutes

Ingredients

For the fresh egg pasta

• 200 g Senatore Cappelli durum wheat flour
• 200 g egg yolks
• Extra virgin olive oil, to taste
• Salt, to taste

For the truffle sauce

• 30 g Extra Black Truffle Water
• Fresh black truffle, to taste
• Black Truffle Pearls®, to taste
• 1 Cantabrian anchovy fillet
• 1 clove Sulmona red garlic
• Vegetable stock, as needed
• Extra virgin olive oil, to taste
• Chili pepper, to taste
• Salt, to taste

Method

For the fresh egg pasta
Mix the Senatore Cappelli flour with the egg yolks until a smooth, elastic dough forms. Wrap the dough and allow it to rest in the refrigerator for approximately 30 minutes.

Roll the dough into thin sheets and cut into fine tagliolini.

For the truffle sauce
Bring a large pot of salted water to a boil and add 25 g of Extra Black Truffle Water. Cook the tagliolini until al dente.

Meanwhile, heat a drizzle of extra virgin olive oil in a sauté pan and gently sauté the Sulmona red garlic. Add the Cantabrian anchovy and allow it to melt into the oil. Stir in the chili pepper and freshly grated black truffle.

Add a small amount of vegetable stock to create a light, flavourful sauce.

Drain the pasta and transfer it directly to the pan. Add the remaining Extra Black Truffle Water, adjust the seasoning if necessary and gently toss until the pasta is evenly coated with the sauce.

To Serve
Twirl the tagliolini into warm serving plates. Finish with Black Truffle Pearls® and generous shavings of fresh black truffle. Serve immediately while hot.