Fabio Trabocchi's recipe for tagliolini with white truffles,
Ingredients(Serves six)
Fresh tagliolini (enough for 6 people)*Semolina flour for sprinkling2 1/2 oz white truffles1 1/4 cups chicken stock12 tbsp (6 oz) unsalted butterKosher salt1 1/2 cups freshly grated Parmigiano-Reggiano (about 6 oz)
Sprinkle a baking sheet with semolina and set aside. Dust a counter or other work surface lightly with semolina.
Lay the fresh tagliolini on the prepared baking sheet. Cover with a dampened towel, and refrigerate until ready to use.
Bring a large pot of salted water to a rolling boil.
Gently clean the white truffles with a brush – removing any dirt on the surface – then set them aside to come to room temperature while you prepare the sauce.
Add the chicken stock to a large sauté pan, place over medium-high heat, and bring to a boil. Boil to reduce the liquid by one-third.
Reduce the heat to low, add the butter, and gently move the pan back and forth on the burner until the butter melts and is incorporated into the stock. Season to taste with salt, and remove from the heat.
Add the tagliolini to the boiling water and immediately stir to prevent the pasta from sticking together. Cook for about 3 minutes, or until the tagliolini begin to rise to the surface. Set aside about 1⁄2 cup of the cooking water, and drain the pasta in a colander; shake the colander to drain well.
Carefully rewarm the sauce over low heat. (If it gets too hot, the sauce could separate; if that happens, swirl in some of the reserved pasta water to re-emulsify.) Add the pasta and Parmigiano, and toss well to coat.
Divide the pasta among six warm plates. Use a truffle slicer or a small handheld mandolin to shave the truffles over the pasta. Serve immediately.
Via
Mariano Pallottini
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