Marinated Egg Yolk Tagliolini With White Truffle
An exclusive Italian recipe shared by chef Carlo Cracco: try the marinated egg yolk tagliolini and white truffles, a vegetarian first course with a chef's touch
ingredients
Preparation
In a bowl, prepare the marinade by joining the bean purée, sugar, coarse salt and water. Use a spatula to stir.
In single-portion mold, add a layer of marinade, then the egg yolk, and then another layer of marinade.
Let marinade for 6 hours, being careful to turn over the yolk at the halfway point in order to ensure an even cooking. After 6 hours, rinse the yolks carefully under running water.
Spread them out between two sheets of waxed paper until obtaining a single sheet less than 1 cm thick. Pass it through a pasta machine set for tagliolini. Now shape little nests out of the tagliolini, each weighing about 15 g.
Place them on the serving dish and cook in a 950 Watt microwave for 35 seconds. Let cool and garnish with thin shreds of the dehydrated truffle.
Carlo Cracco
One of the foremost proponents of progressive Italian cuisine, Carlo Cracco is regarded as something of a pioneer.
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