Just three ingredients besides the pasta: alpine butter, truffle, and toasted yeast, creating a symphony of textures that play with the multidimensionality of the taste experience. Deep and intense, Iacopo Iualè’s tajarin demonstrates how a deep exploration of ingredients can create new harmonies.
Recipe for 4 people
Ingredients:
For the pasta
- 200 g semolina flour
- 150 g durum wheat flour
- 120 g egg yolks
- 50 g whole egg
For the sauce and topping
- 100 g alpine butter
- 40 g fresh yeast
- 30 g white truffle
Preparation:
Fresh pasta
Combine the semolina flour, durum wheat flour, egg yolks, and whole egg.
Knead until the mixture is smooth and homogeneous.
Wrap the dough in plastic wrap and let it rest for at least 2 hours at room temperature.
Roll out the dough with a pasta machine to a thickness of about 2 mm, then cut with a knife to form thin tajarin.
Toasted Yeast
Place the fresh brewer’s yeast on a baking sheet.
Dry in an oven or dehydrator at 60°C for about 4 hours, until completely dehydrated.
Then toast in the oven at 180°C for about 7 minutes, until golden brown and intensely aromatic.
Store the toasted yeast in a dehydrator or in a dry place until ready to serve.
Finishing and Plating
Cook the tajarin in plenty of salted water.
Drain and toss in a pan with plenty of alpine butter and white sauce until creamy.
Arrange on the plate and finish with a sprinkle of freshly toasted brewer’s yeast just before serving, then generously shave white truffle over the top using a mandoline.
Contact
ROMEO Rome - Alain Ducasse Restaurant Rome
Via di Ripetta, 246, 00186 Rome RM
Phone: 06 4554 5000
