How to Make Tagliolini with Norcia Black Truffle Cream - Appetito
Michelin-star chef Emanuele Mazzella shares his recipe for tagliolini that features black truffle, a prized ingredient from Umbria.
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Cooking tools:
- Mixing bowl
- Fork
- Rolling pin
- Chef's knife
- Baking sheet
- Pastry brush
- Parchment paper
- Oven
- Fine grater
- Plastic wrap
- Pot
- Pan
- Tongs
- Serving platter
- Kitchen scale
- Colander
- Cutting board
- Spoon
- Kitchen towel
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 2-1/2 cups all-purpose flour
- 1-1/4 cups semolina flour
- 4 whole eggs
- 4 egg yolks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 1/2 oz. fresh and ripe Aestivum black truffle
- thinly sliced strips of bacon
- extra virgin olive oil
- salt for seasoning
- anchovy sauce (just a few drops)
- 2 unpeeled garlic cloves
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