Tajarin a la langarola

This first course is at stake in the exceptional trusting of typical ingredients of the Langhe. The tajarin, first of all, that among these hills boast the supremacy of egg yolks, thirty per kilo of flour, even if someone goes up to forty defying the principles of physics.Tajarin
Flying on cholesterol issues, – also in the local tradition was dish for great celebration, – the paste that is obtained is unmistakable for color intensity and luster, as well as for good seal to cooking. The higher consistency is also required by the particular format of the pasta, long and very thin, no more than 2-3 mm, cut that favors the sublimation of flavors. Among other ingredients must mention the Ruché wine, a rare red floral and spicy aroma, specific pride of Castagnole Monferrato, and the black truffle from Montemale, town of Valle Grana, to whom we owe the aromatic frame of the condiment.

tajarin (1)Ingredients for 4 people
400 g of fresh pasta to 30 yolks
150 g chicken livers
40 g of Ruché wine
20 g of black truffle Montemale
1 shallot
extra virgin olive oil
meat broth
salt and pepper

The first thought is for the dough, which must rest for at least 30 minutes before being pulled, forming four nests of tajarin rather thick. When cooked, put a saucepan of salted water in a proportion of 25 grams per liter. In a medium sized skillet, instead, heat 3-4 tablespoons of olive oil over medium heat cooking the truffles, cleaned and cut into matchstick, and shallot, finely chopped.taglioliniAdd the coarsely chopped livers and the glass of wine, leaving to cook for as long as necessary. Adjust to taste with salt and freshly ground black pepper, and density with a small addition of broth.Bearing in mind that the dough requires a few minutes of cooking, cook the noodles, draining them al dente and toss in the pan of sauce, with the possible addition of an extra virgin olive oil.

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