RECIPES - Lentil tagliolini, anchovies dressing and white truffle.

by Marcello Muiesan

I have always made tagliolini the traditional way, perhaps a little obvious, but when you use white truffle, you have to make the most of it with a simple dish.

The king of the dish is always the truffle.

For this recipe, I decided to veer away from the traditional and mix things up a bit. 

Again, I took inspiration from the experience and knowledge of other friendly chefs.

One of them once gave me to try lentil spaghetti, and when I stumbled upon lentil flower, I decided to buy it.

I loved the pink colour, and I didn’t know what to do with it, but then the creativity took over, and the idea of the lentil tagliolini was born.

On the other hand, the anchovy sauce is a classic that is used to enhance the flavour of the truffle. 

The result is excellent. Nice and beautiful, I would say.

Ingredients for serving 4 people:

16gr of white truffle 

For the lentil tagliolini

150gr flour “00”
150gr lentil flour
3 eggs

Mix both flour and a pinch of salt on a clean work surface. If you have the traditional wood one called “spianatoia”, it is even better.

Make a well and add the eggs in the middle.

Gently start mixing, stroking from outside to inside till the dough is smooth and rounded, cover with a humid kitchen towel and leave to rest for 30 minutes.

Divide the dough into four portions as it will be easier to be handled.

Roll each one into a long flat rectangle about 0.5 mm thick.

Once done, roll it into itself from the shortest edge and cut it with a sharp knife 2mm width.

Unroll and leave it to dry.

This, of course, is the old way to do it if you don’t have a pasta machine, but if you have it, you will save some time.

Bring to boil 2 lt of salted water in a large pan, toss in the pasta and let it cook for 2/3 minutes depending on the thickness.

The tagliolini is a very thin pasta that doesn’t take too much time to cook, so don’t overcook it.

For the anchovies dressing

120gr butter
10gr anchovies

Melt the butter in a pan, add the anchovies, a little cooking water, and cook for a few minutes.

Then, blend everything to achieve a homogeneous sauce.

Pass it through a fine sieve.

For the presentation (one portion)

Borage microgreens

Cook the tagliolini, sauté them in a pan with the anchovy sauce. If the sauce dries too much, add a little cooking water.

With the help of a pastry cutter, roll the tagliolini in, finely shave about 4 grams of white truffle on top and decorate with borage microgreens.

Wine pairing

Venezia Giulia I.G.T. “Arbis Blanc” - Borgo San Daniele - Italy

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