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
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
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)
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.