Tajarin, mascarpone, coffee, and fine black truffle
Tajarin, mascarpone, coffee, and Precious Black Truffle
First courses
Italian
Tajarin (or taglierini) are a fresh egg pasta from the traditional Piedmontese cuisine, particularly common in the Langhe region. Long, thin, and a deep yellow color, they are typically eaten with rich meat-based sauces, butter, or truffles. In this recipe, we combine them with mascarpone, coffee, and Precious Black Truffle for a surprising result.
Tajarin, mascarpone, coffee, and fine black truffle
Tajarin (or tagliolini) with fine black truffle is a typical first course that, like few others, uses simple ingredients to enhance the aromas of the precious truffle. But now it's time to take a risk and create something special.
Porzioni:
3
Ingredienti
3 nests of tajarin (fresh pasta)
Fine Black Truffle to taste
2 tablespoons of mascarpone
1 cup of coffee
EVOO as needed
Salt and pepper to taste
Istruzioni
1
Cook the tajarin in boiling, salted water for 2 minutes, then finish cooking in a pan by adding a coffee cup of water and 2 tablespoons of extra virgin olive oil.
2
Remove from the heat and stir in two heaped tablespoons of mascarpone.
3
Plate with shaved Premium Black Truffle.
4
Plate the whole wheat pasta with Walnut and Black Truffle Cream, finishing with a sprinkle of Parmigiano Reggiano. Enjoy your exquisite meal!
Bon appétit!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like a Sauvignon Blanc. The wine's freshness and acidity will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffles are a very delicate ingredient. They can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TIP
Before enjoying the truffle, make sure to clean it thoroughly of any traces of soil, rinsing it moderately and using a brush or a semi-hard bristle brush.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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