Recipe · Piemonte · Alba
Tajarin with butter and white truffle
the thin tagliolini of the Langhe, yellow with egg yolk, dressed only with butter, cheese and white truffle shaved over the top
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- make a well with the flour and put the yolks, eggs, oil and salt into it
- knead until the dough is firm and elastic, adding a spoonful of water only if needed
- roll it into a very thin sheet and leave it to dry for half an hour
- roll it up and cut it into very narrow ribbons, then loosen the tajarin with your hands
- cook them in salted water for three or four minutes
- drain and dress with the melted butter and the cheese, stirring gently
- bring to the table and shave the truffle over the top in thin slices, at the very last moment
Other recipes
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