This Homemade Tagliatelle dish is a labor of love, with the pasta made from scratch and paired with a creamy sauce, pecorino cheese, and the indulgence of fresh black truffle. This dish combines rich flavors, textures, and the unmistakable fragrance of truffle, resulting in a delightful and satisfying meal.
TAGLIATELLE & BLACK TRUFFLE
PREPARATION: To make the homemade pasta, combine and mix 1.2kg of semolina rimacinata, 800g of flour 00, and 1.5 liters of egg yolk. Rest for 45 minutes. After resting, the dough is rolled out and cut into small strips, creating the tagliatelle noodles.
For the sauce, add butter, vegetable stock, truffle oil, a piece of rosemary, salt, and pepper to the pan. The ingredients are cooked together until a thick cream sauce is formed.
Bringing it together, the tagliatelle noodles are cooked and then added to the sauce. To add richness and flavor, some cold butter is incorporated, and everything is mixed together. The tagliatelle with sauce is then plated.
To finish the dish, add grated pecorino cheese to the tagliatelle for a savory and salty element. Finally, shave fresh black truffle over the dish for a luxurious and earthy aroma.
BLACK COD & BLACK TRUFFLE
Delicate buttery fish cooked to perfection served with buerre blanc. Green peas add a fresh and vibrant ele- ment to balance the fish’s and sauce’s richness.
To further elevate the dish, a champagne foam is added, which adds a light and airy texture while imparting a subtle champagne flavor. Finally, the dish is garnished with black truffle, adding an earthy and luxurious touch. Overall, this dish offers a harmonious combination of flavors and textures, showcasing the elegance and finesse of the ingredients.
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To prepare the black cod, start by taking a clean and skinless filet of black cod. Season it with tarragon oil, salt, and white pepper. Roll the filet tightly with cling film, shaping it into a long and round form. Preheat the oven to 65 degrees Celsius. Once the oven is ready, cook the rolled filet for approximately 17 minutes.
For the beurre blanc sauce, finely chop 3 shallot on- ions. Combine the chopped shallots with 1⁄2 liter of white port wine in a saucepan. Add tarragon, bay leaf, black long pepper, and green cardamom for flavor. Reduce the mixture until it reaches 2/3 of its original volume, then strain it and bring it to a boil again. Whisk in 180g of Philadelphia cream cheese and continue to reduce until it reaches 1/3 of its volume.
Finally, add 100g of cold butter to the sauce and season with salt.
To make the champagne foam, start by reducing 2 liters of fish stock to half. Add 1 liter of cream, 350ml of champagne, butter, champignon mushrooms, and tarragon. Cook the mixture for 8 minutes. Strain the mixture and let it cool down to 85 degrees Celsius.
Use a hand blender to create a foam consistency. For the green peas, boil them for 3 minutes and then cool them in an
ice bath. Peel the peas and season them with salt, grated tonka bean, and truffle oil. Once all the components are prepared, plate the black cod by removing the cling film and placing the cod on a serving dish. Drizzle the beurre blanc sauce over the fish. Add the green peas as a side dish and top the cod with the champagne foam. Sprinkle the dish with truffle oil for added flavor. Enjoy!
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