- Portata: Primi
- Difficoltà: Facile
- Preparazione: 25 min
- Cottura: 15 min
Today, it is my pleasure to introduce you a truffle specialised company situated in my wonderful village; Piobbico.
Piobbico and the Candigliano Valley are cradles of the Truffle, from the precious white truffle to the precious black truffle, from the summer truffle to the “bianchetto” truffle. Tartufi Alessandro Rossi Company selects the best truffles thanks its own circle of truffle hunters “cavatori” and exports its products all over the world, working in partnership with the best Italian chefs. Thanks to the efficient delivery service, the Company dispatches both fresh truffles and preserved products in Italy and abroad.
Paglia e fieno (egg and spinach) tagliatelle with pigeon ragù and white truffle.
- G 350 flour 00
- N 3 eggs
- N 2 yolks
- Dl 0,1 extra virgin olive oil
- G 10 salt
Place the flour on a wooden pastry board (spianatoia) and make a well in the center. Add the eggs, the yolk, a pinch of salt and some extra virgin olive oil.
Beat the eggs with a fork until smooth, and then knead the dough energetically with the heel of your hand.
Create a ball of dough, wrap it in plastic wrap and rest for 15 minutes.
With a rolling pin, roll out the dough and stretch it to the desired thickness, let it dry.
Cut the sheet of dough with a sharp knife to produce tagliatelle of 8 mm widths.
Repeat the same procedure to obtain green tagliatelle, but remove the yolk and add to the dough 50 g of spinach previously boiled and finely chopped.
- G 1000 pigeon carcasses
- G 100 celery
- G 100 carrots
- G 100 shallot
- N 1 clove of garlic
- Thyme to taste
- Rosemary to taste
- Sage to taste
- Dl 100 extra virgin olive oil
- Dl 100 red wine
- G 3000 ice
- Salt to taste
Gently brown the pigeon carcasses in a wide pot for about 2 minutes, add the vegetable cut in mirepoix.
Add the herbs, the ice and red wine. Reduce until half evaporates, season with salt and set aside.
G 200 Precious White Truffle of Acqualagna (better if is more)
Cook the tagliatelle in plenty of boiling salted water. Drain “al dente” and toss in the pan with the pigeon ragù.
Arrange on a serving dish and shave White Truffle on top to serve.
Tartufi Alessandro Rossi Company invites you at the National Truffle Fair of Apecchio (03/10/2015-04/10/2015), in the province of Pesaro and Urbino, to taste and buy its fresh and preserved products, traditional delicacies from Marche region.
Roberta Guidi email@example.com 3391963583