| Tagliolini |
La pasta italiana pił famosa e pił buona, fatta con otto uova per kilo e con farina di semola Durum della miglior qualitą. Per ottenere uno spessore del genere, l'impasto viene piegato per un totale di 26 volte prima di essere lentamente essiccato in un periodo di 16 ore. Una volta cotta, la pasta s'espande fino a tre volte il suo volume.
I
Tagliolini sono da pił di 60 anni il primo piatto forte dell'Harry's Bar.
Sono buoni anche semplicemente conditi con burro e parmigiano o gratinati
con un po' di prosciutto cotto. Li produciamo bianchi, rossi (a base di
pomodoro) e verdi (a base di spinaci).
| Tagliolini with white truffles |
This is an exceptionally luxurious dish - the more truffles
you have, the more wonderful it will be.
Commercially produced truffle butter is a nice addition, but don't worry
if you can't find it.
| Tagliolini with shrimp and zucchini |
Ingredients:
(serves 6 as a first course or 4 as a main course)
At least ¼ pound white truffles (110 g)
salt
¾ pound dried white tagliolini or tagliarelle (egg
pasta) (330 g) ¾ cup (6 ounces) unsalted butter, softened (170 g)
½ teaspoonful truffle butter (optional)
6 tablespoons freshly grated Parmesan cheese (45 g)
WINE NOTES:
American: Cabernet-Clos du Val
Ingredients:
(serves 6 as a first course or 4 as a main course)
3 tablespoons olive oil 1 garlic clove, crushed
½ pound fresh young zucchini, cut into 1-inch by ¼-inch (2½ cm by 2/3
cm) strips (225 g)
1 pound (about 30) medium shrimps, shelled, deveined, snd cut in half
(450g)
1/8 teaspoon hot red pepper flakes
salt
¾ pound dried white tagliolini or tagliarelle (egg
pasta) (330 g) 2 tablespoons unsalted butter, softened (30 g)
¼ cup freshly grated Parmesan cheese (30 g) plus extra to pass at the
table
Recipe:
-
Clean the truffles by carefully brushing away all dirt and small stones clinging to them.
-
Do not use water. Put 6 plates in a 200° (95/ ¼) oven to warm.
-
Bring a large pot of water to a boil.
-
Salt the boiling water add the pasta, and cook for 2 minutes or until al dente.
-
Drain the pasta. Put the softened butter truffle butter and cheese in the hot pot, return the pasta to the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined.
-
Season the pasta with a little salt.
-
Serve the pasta on the heated plates and, using a truffle slicer shave about 20 slices of truffle over cach portion.
-
Reserve the remaining truffles until half of each portion has been eaten, then shave a little more truffle over each plate to renew the flavor.
Variation:
If you are lucky enough to have a few small truffles in addition to those large enough for slicing, prepare the pasta as follows, using the same quantities of ingredients:
- Clean all the truffles.
- Using a very sharp knife, chop the small truffles very fine.
- Put the chopped truffles, the butter, and the truffle butter in a flameproof serving dish.
- While the pasta is cooking, heat the butter just until it foams.
- Drain the pasta, put it in the serving dish, sprinkle on a little grated Parmesan, and toss to combine well.
- Serve the pasta on the heated plates and shave the large truffles over all.
Recipe:
-
Bring a large pot of water to a boil.
-
Heat the oil in a large skillet over medium heat.
-
Add the garlic, let it cook until golden, about 30 seconds, and discard it.
-
Add the zucchini and cook for 2 minutes.
-
Add the shrimp, pepper flakes, and some salt and cook for 3 minutes, tossing constantly, until the shrimp are bright pink and firm to the touch.
-
Reserve ¼ cup of the mixture for garnish.
-
Set aside.
-
Salt the boiling water add the pasta, and cook for 2 minutes or until al dente.
-
Drain well in a colander.
-
Toss the pasta with the zucchini-and-shrimp mixture, add the butter and the Parmesan, and toss well.
-
Transfer to a heated serving platter and garnish with the reserved shrimp-and-zucchini mixture.
-
Pass around a small bowl of grated Parmesan cheese.
