Monday, April 13, 2015

Tagliolini with Green Asparagus and Black Truffle

We do have a daily special in our Italian Restaurant, Terrazzo and we do serve it as well in our second restaurant, Sea-Fire-Salt. It makes sense as both restaurants are actually served out of the same kitchen, so the special is easy to be prepared for 2 restaurants
 
We like to make some nice homemade pasta dishes, they are usually so tasty and one can immediately spot the difference between bought and homemade.
 
For me to make pasta is totally relaxing, it is fun and I love to see how the dish comes together. Yes it is a bit more work than just buying pasta, but at the same time it is much more rewarding to eat it as well. If you don't have the time or the patience to make your homemade pasta, then go and buy some high quality chilled pasta which is available in good supermarkets
 
This is id a bit on the rich side, with the creamy sauce, but it is really simple to make
 
The recipe is for 4 friends as a main course or for 6 friends as a starter

Pasta
500 g (1 lb) Flour
5 Eggs
25 ml (1 oz) EV Olive Oil
5 g Salt

Sauce
500 g (1 lb) Green Asparagus
200 ml (5 oz) cooking liquid of the Asparagus
50 g (2 oz) Onions
100 ml (3 oz) Cream
15 g (0.5 oz) Corn starch
30 g (1 oz)Black truffle
Salt
Pepper
70 g (3 oz) Parmesan shavings

For the pasta dough mix all the ingredients together to a firm dough
Knead well
Let it rest for at least 2 hours before rolling out

For the sauce

Clean the green asparagus
Cut the heads off and then cut the stems in small pieces, keep some asparagus to cut into slivers
Blanch the Asparagus in a small amount of water which can then be used for the base of the sauce
Fry the onions in the melted butter without color
Add the asparagus and then the cooking liquid and cream
Bring to the boil
Thicken with corn starch which has been mixed with some cold left over cooking liquid
Season to taste

Toss the pasta in the sauce

Drizzle the pasta with truffle oil and generously slice fresh black truffle and Parmesan shavings on it





 

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