This simple truffle pasta recipe is ideal for a weekend, especially if you want to spend a little time cooking as it takes less than half an hour. If you like pasta with truffles, be sure to try these truffle tagliolini with poached yolks and cured goat cheese, so write down the recipe.
Ingredients
(4 people)
-
4 egg yolks
-
60-80 grams of cured goat cheese
-
16 toasted hazelnuts
-
salt
-
extra virgin olive oil
-
black flower of salt
Preparation Method
- Remove the dough from the packaging, separate the yolks from the egg whites, the whites can be stored in the fridge or freezer.
- The yolks will need to be poached very quickly, so place them separately in a bowl or glass.
- Cut the cured goat cheese into thin slices and break them up to then distribute on the plate.
- Put the hazelnuts in the pestle and chop them, or if you prefer, chop them with a knife, but without leaving them in powder, so that they get pitted when eating the paste.
- Mix a little extra virgin olive oil with black truffle oil, the percentage can vary depending on the intensity of the truffle oil and the flavor of each one, as the dough will be seasoned with this oil.
- Place the pasta in a pan with water to cook and then in a pan with water to heat and poach the yolks.
- When the pasta water starts to boil, add salt and then the pasta, cook until al dente, the time indicated by the manufacturer.
- To poach the yolks, when the water reaches 65º C, add the first one, leave it for a few seconds, as a superficial film will soon form, remove it with a perforated spoon and place it on absorbent kitchen paper.
- Repeat the operation with the rest of the yolks.
- Drain the tagliolini and drizzle them with the mixed oil, in addition to giving them softness and flavor, it will help prevent them from sticking.
- Serve the truffle paste on plates forming nests and place the poached yolk in the center of the ‘volcano’.
- Spread the ripened cheese flakes, the chopped hazelnuts and a few flakes of black salt over the yolk. It ends with a drizzle of truffle oil and recommends that before eating, diners break the yolk and mix it with the tagliolini. Enjoy it!
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