宽面条

面粉800克
小麦粉200克
鸡蛋8个

酱料

牛肝菌150克
蒜头1个,切碎
精纯初榨橄榄油2小匙
牛油2小匙
意大利帕玛森芝士碎4小匙
意大利欧芹叶少许
新鲜黑松露20克

做法

  1. 准备宽面条:把宽面条材料在大碗里混合,均匀捏成面团。冷藏3小时后取出。
  2. 静置15分钟后擀平成4毫米厚,切成20厘米长的宽面条。
  3. 煮滚一锅水,加入少许盐,取500克宽面条在滚水中煮3分钟后捞出沥干待用。
  4. 用小刷子或纸巾小心清理牛肝菌,不需浸水。切成1寸长的小块。
  5. 加热平底锅,加入切碎的蒜头炒至变色,加入牛肝菌块煎香数分钟,加入少许盐和胡椒调味。
  6. 加入煮好的宽面条翻拌40秒,如有需要可加入适量煮面水。关火后拌入牛油、帕玛森芝士和意大利欧芹。
  7. 盛盘后缀以适量新鲜黑松露片即可。

Tagliatelle with Porcini Mushrooms and Black Truffle

Tagliatelle

800g flour
200g semolina flour
8 whole eggs

Sauce

150g porcini mushrooms
1 garlic, chopped
2 tsp extra virgin olive oil
2 tsp butter
4 tsp grates Italian parmesan cheese
a few leafs of Italian parsley
20g fresh black truffle

Method

  1. Make tagliatelle: Combine ingredients together in a bowl, knead until dough get the consistence. Rest for 3 hours in chiller.
  2. Take out 15mins before to start to stretch to flatten into 4mm in thickness. Cut into tagliatelle with 20cm length.
  3. Bring a pot of water to a boil. Add in a pinch of salt. Cook 500g tagliatelle in boiling water for 3mins. Drain and set aside.
  4. Clean porcini mushrooms with care using a small brush or some tissue without rinse in the water. Cut into 1” small cubes.
  5. Heat up a pan and colour chopped garlic. Add in porcini mushrooms and sear for a few mins. Seasoning with dash of salt and pepper.
  6. Add in cooked tagliatelle and toss well for 40sec. Add in some tagliatelle water if needed. Off the heat and mix in butter, parmesan cheese and Italian parsley.
  7. Plating and add on top some slices of fresh black truffle.
食谱提供: Dolce Vita
地址:5 Raffles Ave, Mandarin Oriental
电话:6885 3500
示范厨师: Marco Manocchio
Chef de Cuisine 餐馆主厨

text: 若昕 photo: Kin@Say Cheese Studios