Tagliolini al tartufo: ricetta di Enrico Crippa - Piazza Duomo Alba

black truffles

💰Cheaper: truffle oil

Truffle oil provides a similar flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar taste at a lower price.

Mix wheat flour and semolina in a mixing bowl.

Add 8 eggs and 4 egg yolks to the flour mixture.

Transfer the mixture onto a cutting board and knead it until solid.

Flatten the dough slightly with a rolling pin.

Hand the dough to Gabriel to run it through the pasta machine.

Fold the dough to give it a regular shape and reduce the gap between the rollers each time.

Shape the pasta sheet into a square and add a handful of flour to dry it.

Run the sheet through the machine for the last few times, adjusting to thinner settings.

Lay the pasta sheet on a rack to dry under a ceiling fan for about 10 minutes.

Cut the dried pasta into smaller sheets, then fold and cut into tagliolini.

Melt Alpeggio butter in a saucepan without letting it sizzle.

Add substantial quantities of truffle peelings to the melted butter and cool it down to solidify.

Fill a basin with ice and filter the butter into a mixing bowl.

Beat the butter to regain its original shape and store it in the fridge.

Brown the beef fillet in a hot saucepan with very little oil.

Add fresh porcino mushrooms, bay leaves, sage, juniper berries, cloves, cinnamon, sugar, and salt to the beef.

Pour in Marsala wine and let it evaporate to remove bits stuck to the saucepan.

Add water and ice, then simmer over low flame for about an hour.

Filter the broth with a Chinese filter to obtain a thin consommé.

Taste the consommé for seasoning.

Cook the tagliolini and season with white truffle butter before serving in a bowl.

Add white truffle on top and serve the beef consommé in a small bowl on the side.

Garnish with more white truffle and flakes of marinated egg, along with porcino mushroom shavings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens