Homemade Truffle Tagliatelle with Crispy Salami
62 بار بازدید -
2 سال پیش
-
Try this yummy homemade truffle
Try this yummy homemade truffle pasta recipe: Truffle Tagliatelle with Crispy Salami!
Find the full recipe below and get more recipes @ John Street Kitchen on Medium!
Creamy Truffle Tagliatelle with Crispy Genoa Salami
Ingredients:
Fresh Pasta
3 cups of flour
4 eggs
Truffle Cream Sauce and Crispy Salami
3 tbsp of truffle oil
Genoa salami
2 tbsp of Black Truffle Sauce (https://amzn.to/3Hdk63T)
5 tbsp butter
1.5 cup heavy cream
1 tbsp all-purpose flour
S + P
Method:
In a large bowl, mix together the flour and eggs until a rough, dry dough forms. If the dough doesn't come together you can add a tbsp of water at a time, but try to just knead it until it is cohesive; adding water can make the pasta more wet and therefore less al dente. Set aside to rest covered with a wet paper towel for 30 min.
In a large pan, add the truffle oil on medium-high heat. Fry the salami in the oil until crispy, about ~1 min on each side. Remove the salami from the pan and chop into matchsticks or whatever size bit you would like. Set aside.
In the same pan with the truffle oil and remaining juices from the salami, add the truffle sauce paste and heavy cream; then slowly and gradually add the butter a tablespoon at a time stirring constantly. Once the butter has melted, add about 1 tbsp of flour to the sauce while still stirring constantly. Cook until the sauce thickens then immediately remove it from the heat. You want the sauce to coat the back of a wooden spoon with a thin layer, but still run quite like liquid. If the sauce runs like lava it's a little thick. Add salt and pepper to taste.
Connect your laminator attachment to your stand mixer and put to the widest setting; I'm using a kitchen aide and for me the widest setting is 8 and then thinest setting is 0. Cut off a small chunk of dough to work with and put the rest of the dough aside still covered in a wet paper towel. Guide the dough through the laminator on the widest setting until it becomes smooth and easily pliable. Next, gradually lower the setting width and guide the dough sheet through each number until you reach the 2nd or third to last number; I stopped after pulling the dough through 2. The beauty of making fresh pasta is that you get to decide how thick it is and how wide it is when you cut it!
Once you have your sheet of dough, if you would like you can cut the ends off to make a straight edge. Starting on the right or left short sides, roll the dough into a log. Once you have your log, cut the ends off to get a smooth edge, and then slice the log into pieces that are about 1/2 an inch thickness. Unroll the cut pieces and viola you have tagliatelle! This is definitely one of the easier shapes to accomplish when it comes to fresh pasta and this method really does the trick! You can flour your tagliatelle some more if it's a little wet as to not stick to each other and then roll the strands into a nest to dry for a bit. Repeat these steps with the remaining dough.
Boil salted water and cook the fresh pasta until al dente, about 5–7 minutes but cooking time varies greatly so I would just watch it and do taste tests. Reserve about half a cup of pasta water before straining.
Finally, combine the pasta, truffle sauce, salami, and pasta water in a large pot until fully incorporated.
Serve to your favorite people and enjoy!
Find the full recipe below and get more recipes @ John Street Kitchen on Medium!
Creamy Truffle Tagliatelle with Crispy Genoa Salami
Ingredients:
Fresh Pasta
3 cups of flour
4 eggs
Truffle Cream Sauce and Crispy Salami
3 tbsp of truffle oil
Genoa salami
2 tbsp of Black Truffle Sauce (https://amzn.to/3Hdk63T)
5 tbsp butter
1.5 cup heavy cream
1 tbsp all-purpose flour
S + P
Method:
In a large bowl, mix together the flour and eggs until a rough, dry dough forms. If the dough doesn't come together you can add a tbsp of water at a time, but try to just knead it until it is cohesive; adding water can make the pasta more wet and therefore less al dente. Set aside to rest covered with a wet paper towel for 30 min.
In a large pan, add the truffle oil on medium-high heat. Fry the salami in the oil until crispy, about ~1 min on each side. Remove the salami from the pan and chop into matchsticks or whatever size bit you would like. Set aside.
In the same pan with the truffle oil and remaining juices from the salami, add the truffle sauce paste and heavy cream; then slowly and gradually add the butter a tablespoon at a time stirring constantly. Once the butter has melted, add about 1 tbsp of flour to the sauce while still stirring constantly. Cook until the sauce thickens then immediately remove it from the heat. You want the sauce to coat the back of a wooden spoon with a thin layer, but still run quite like liquid. If the sauce runs like lava it's a little thick. Add salt and pepper to taste.
Connect your laminator attachment to your stand mixer and put to the widest setting; I'm using a kitchen aide and for me the widest setting is 8 and then thinest setting is 0. Cut off a small chunk of dough to work with and put the rest of the dough aside still covered in a wet paper towel. Guide the dough through the laminator on the widest setting until it becomes smooth and easily pliable. Next, gradually lower the setting width and guide the dough sheet through each number until you reach the 2nd or third to last number; I stopped after pulling the dough through 2. The beauty of making fresh pasta is that you get to decide how thick it is and how wide it is when you cut it!
Once you have your sheet of dough, if you would like you can cut the ends off to make a straight edge. Starting on the right or left short sides, roll the dough into a log. Once you have your log, cut the ends off to get a smooth edge, and then slice the log into pieces that are about 1/2 an inch thickness. Unroll the cut pieces and viola you have tagliatelle! This is definitely one of the easier shapes to accomplish when it comes to fresh pasta and this method really does the trick! You can flour your tagliatelle some more if it's a little wet as to not stick to each other and then roll the strands into a nest to dry for a bit. Repeat these steps with the remaining dough.
Boil salted water and cook the fresh pasta until al dente, about 5–7 minutes but cooking time varies greatly so I would just watch it and do taste tests. Reserve about half a cup of pasta water before straining.
Finally, combine the pasta, truffle sauce, salami, and pasta water in a large pot until fully incorporated.
Serve to your favorite people and enjoy!
2 سال پیش
در تاریخ 1401/04/16 منتشر شده
است.
62
بـار بازدید شده