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14 April 2024

Sugo all’Amatriciana

Sugo all’Amatriciana, also known simply as Amatriciana sauce, is a beloved Italian pasta sauce with roots tracing back to the town of Amatrice in the Lazio region of central Italy. This iconic sauce is renowned for its rich, savory flavors and has become a staple …

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14 April 2024

Sugo all’Arrabbiata

Sugo all’Arrabbiata, or Arrabbiata Sauce, is a fiery and flavorful Italian pasta sauce known for its punchy heat and robust flavor profile. Originating from the Lazio region of Italy, this sauce has a fascinating history and has become a favorite in Italian cuisine worldwide. History …

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12 April 2024

Tagliolini Al Tartufo Bianco

“White Truffle Tagliolini or Tajarin” is a luxurious pasta dish that draws inspiration from the rich culinary traditions of Italian cuisine, specifically the Piedmont region. Piedmont, located in the northwest of Italy, is renowned for its exceptional truffles, particularly the elusive and highly prized white Truffle (Tuber Magnatum). This region has a long-standing tradition of incorporating Truffles into various dishes, showcasing the unique and earthy flavors of these spectacular funghi.

The dish itself pays homage to the simplicity and elegance of Italian pasta preparations. Tagliolini a type of pasta similar to Tagliatelle but finer, provides a delicate and tender base for the rich flavors of the white truffle-infused sauce or dressing. The use of butter and fresh sage enhances the dish with a creamy texture and layers of savory complexity.

White Truffles, often referred to as the “Diamonds of the Kitchen”, are harvested in the Piedmont region during the autumn months. Their distinctive aroma and flavor make them a coveted ingredient in gourmet cuisine. The inclusion of freshly shaved white Truffle as a garnish elevates the dish, adding a luxurious touch and highlighting the authenticity of its Piedmontese heritage.

Tagliolini al Tartufo Bianco

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Prep Time 40

Cook Time 10

Dough Resting Time 30

Total Time 1 20

Course Main Course

Cuisine Piedmontese

Servings 4 People

Ingredients

300 gram Flour 00
3 piece Egg Yolk only
6 piece Sage fresh
50 gram Butter unsalted
6 slice Truffle White shavings for sauce
Truffle Whtie shavings for garnish

Instructions

Let's start and make some fresh pasta dough (skip this part if you have store bought Tagliolini). For this particular recipe I've decided to go with a 10-egg-pasta dough, which means, 10egg yolks for 1kg flour. Also, my choice of flour is 00 Flour, but you can use any other good quality flour.
Start to combine all the flour and the yolks. Mix well (I use a fork). After both ingredients are well incorporated and the dough is coming together, wrap it in cling film and let it rest for roughly 30min.
Meanwhile, we set up our pasta machine. Unwrap the rested dough, make smaller portions so we won't have an issue with our pasta machine, and let's run it through a couple of times until we have reached the desired thickness. Change the pasta machine setting to the Tagliolini cutter and run the dough sheets through it. Place the fresh Tagliolini on a baking tray, dust lightly with flour and cover with a kitchen cloth.
Bring a large pot of water to a boil and than salt it generously. Keep in mind that every 100gr of pasta requires1lt of water. Our freshly made Tagliolini cook quickly, usually in 2 to 3minutes. Keep an eye on the timer. If you use store bought Tagliolini, cook them according to the package instructions or until they are "al dente" (to the bite).
Meanwhile, in a large skillet (I recommend 30 to 32cm in dia) over medium heat, melt the butter and add 5 to 6leaves of fresh Sage along with around 4 to 5 thinly shaved slices of white Truffle. Sauté 1 to 2 minutes until fragrant, but not browned in any way. We don't want the taste of burned butter for this recipe.
Drain the ready pasta and reserve a cup of pasta cooking water. Add the cooked Tagliolini to the with the dressing or sauce and start tossing to coat the pasta. If the emulsification is getting too thick for your liking, add a bit of the reserved pasta water and continue to toss. Repeat this step until you have reached the desired consistency.
Takeout your plates and serve immediately. Garnish with more white Truffle shavings.

Keyword dough, pasta, piedmont, piedmontese, recipe, tagliolini, truffle

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10 April 2024

Pasta Shapes 101: Busiate

Busiate is a traditional pasta shape from Sicily, known for its twisted, spiral-like appearance that is perfect for capturing and holding sauce. This unique pasta has a fascinating history, deeply rooted in Sicilian culinary heritage. History and Heritage Busiate has ancient origins tracing back to …

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10 April 2024

Pasta Shapes 101: Capellini

Capellini, often referred to as angel hair pasta, is a delicate and fine pasta variety that holds a cherished place in Italian cuisine. This thin pasta, known for its resemblance to fine hair, has a rich history, versatile nature, and a range of delicious pairings …

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29 March 2024

Piedmontese Agnolotti del Plin

Agnolotti, with its origins shrouded in the mist of medieval Piedmont, emerges as a culinary gem steeped in tradition and innovation. Legend has it that Angelotto, a masterful artisan of the kitchen, crafted these delectable pockets of pasta as a tribute to his homeland’s bounty.

Drawing inspiration from the contours of nature – the gently folds of a lamb’s ear ‘ he ingeniously melded simple ingredients into a symphony of taste and texture. The legacy of Agnolotti extends far beyond its humble beginnings, traversing centuries to become a cherished emblem of Italian gastronomy. Passed down through generations, its heritage lives on, a testament to the craftmanship and passion that infuse every plin, every pinch.

With each bite, Agnolotti offers a glimpse into the soul of Piedmont, where tradition and innovation dance in perfect harmony, inviting all who partake to savor the essence of Italian culinary artistry.

Agnolotti del Plin

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Prep Time 1

Cook Time 10

Dough resting time 30

Total Time 1 40

Course Main Course

Cuisine Piedmontese

Servings 4 People

Ingredients

300 gram Flour 00
4 piece Egg large
300 gram Beef ground
100 gram Spinach cooked & chopped
2 piece Garlic clove whole & peeled
50 gram Rice cooked
6 piece Sage fresh whole
50 gram Butter unsalted
100 gram Parmigiano Reggiano to your liking

Instructions

For the pasta dough, mound the 00flour on a clean work surface and create a well in the center. Crack 3 eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10min until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30minutes.
While the dough is resting, we prepare the filling. In a skillet, heat up some extra virgin olive oil over medium heat. Add 1 whole peeled piece garlic clove and sauté to flavor the oil. Now start adding the ground meats, breaking it up with a spoon, and cook until caramelized or browned. Make sure the skillet is large enough to allow the browning. Remove the garlic during this process as we won't need it anymore. Add a tiny splash of water and white Wine to your liking to the meat and finish cooking. Set aside and let it cool to room temperature.
In another pan, heat up again some extra virgin olive oil and add the remaining garlic clove. Add the spinach and cook it. Please discard the garlic clove once the spinach is cooked. Set aside as well and cool it down. In a rice cooker prepare some rice and let it cool as well.
Once all components have substantially cooled down, combine all together and mix well to ensure all ingredients are incorporated properly. Or you can pass the mix through a home meat grinder. Grate some parmesan cheese to your liking to the mix and add 1 whole egg. Mix again until it forms a paste like consistency.
Roll out the pasta dough thinly using a pasta machine or a rolling pin. Place small spoonful of the filling onto the pasta sheet, leaving space between each one. Than fold the pasta sheet over the filling and "plin" (pinch) around each mound of filling to seal, creating little pockets of filling. With a pastry cutter, cut down the long side first and than run it in between the mounds for form the individual Agnolotti.
Bring your large pot of salted water to a boil. Cook the Agnolotti in batches for about 3 to 4 minutes or until they start floating to the surface. Delicately remove them with a slotted spoon and transfer on a serving dish.
In a separate skillet, melt some butter over medium heat and add fresh Sage leaves. Cook until the butter begins to brown slightly (nor burnt). Pour the browned butter over the cooked Agnolotti and serve immediately with grated Parmesan cheese on top.

Notes

When is comes to the selection of the meat, you can use pork, veal or rabbit as well. Or a mix of different meats. That’s totally to your liking.

And as usual, I’d like to recommend a good drop for this meal. Choose a very nice Barolo. With its robust flavors and firm tannins, it complements the rich meat filling of the Agnolotti.

Keyword agnolotti, dough, pasta, piedmont, piedmontese, recipe

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