White truffle recipe: tagliolini – chef Enrico Crippa

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Tagliolini al Tartufo

Recipes with truffle as a main ingredient are supposed to enhance the mushroom’s taste—yes, truffle is a subterranean fungus! Moreover, if we’re dealing with the famous white Alba’s truffle, it’s especially important to try and preserve its properties both in the conservation and in the preparation process. As a matter of fact, white Alba’s truffle is the finest among truffles, both for its organoleptic properties, and for the mystery in which it is shrouded: despite the countless attempts to grow it, it remains uncultivable. In this video series Enrico Crippa, the three Michelin star chef of Ristorante Piazza Duomo in Alba, and Gemma Boeri, owner of the homonymous Inn situated in the Langhe, present two of the most classical recipes: tagliolini and fried egg with white Alba’s truffle. Compare the recipes, and let yourself be inspired.

INGREDIENTS (Serves 8)

Pasta:
1100 g wheat flour
900 g semolina
680 g egg yolks (ca. 4 yolks)
8 eggs

White truffle butter:
500 g Alpeggio butter
30 g fresh white Alba’s truffle (peelings)

Dry marinated eggs (this won’t be showed in the video):
4 egg yolks
175g bean mash
75g table salt
35g sugar

Consommé:
500g beef
1 l water
30 g Marsala wine
half a stick of cinnamon
2 bay leaves
2 cloves
5 g dry mushrooms
salt (as required)
sugar (as required)

Fresh white Alba’s truffle (as required)