40-yolk Tajarin with truffle Robiola cream and seared chestnuts
400 g 00 flour
Egg yolks 16
200 g cooking cream (20%)
120 g truffle Robiola
Truffle Robiola cream
Boiled and peeled chestnuts
Salt
Black pepper
La preparazione della ricetta
1
For the pasta: knead the flour and egg yolks until the dough is firm and smooth. Let it rest in the refrigerator for 30 minutes. Roll out very thin (1-2 mm) and hand-cut the tajarin.
2
For the truffle Robiola cream: heat the cream in a small saucepan, then add the truffle Robiola. Blend until smooth and lump-free.
3
For the sauce: truffle Robiola cream, boiled and peeled chestnuts, salt, black pepper
4
Cook the tajarin in plenty of salted water for a couple of minutes. Meanwhile, heat a drizzle of oil in a pan and sauté the chestnuts, which have been previously boiled, peeled, and chopped.
5
Then add the Robiola cream and season with salt and pepper. Drain the tajarin and toss them in the pan with a splash of the cooking water.
