Dish

Tajarin al tartufo bianco d'Alba

Tajarin al tartufo bianco d'Alba is made with fresh egg pasta that is rolled out thin and cut into long, thin strips. The pasta is then cooked in boiling salted water until al dente. The truffle is shaved over the pasta just before serving, along with a drizzle of olive oil and a sprinkle of Parmesan cheese. This dish is a true delicacy and is often served as a special occasion dish in Italy.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Tajarin al tartufo bianco d'Alba originates from the Piedmont region of Italy, where white truffles are abundant. The dish has been a part of Piedmontese cuisine for centuries and is considered a true delicacy.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains eggs and cheese. It is also not suitable for those with a gluten intolerance as it contains wheat flour.

Variations

There are many variations of this dish, including adding cream or butter to the sauce, or using black truffles instead of white. Some recipes also call for the addition of mushrooms or other vegetables to the dish.

Presentation and garnishing

When serving Tajarin al tartufo bianco d'Alba, shave the truffle using a truffle slicer or mandoline to get thin, even slices. Be sure to use fresh truffles, as they lose their flavor quickly. If fresh truffles are not available, truffle oil can be used instead, but use it sparingly as it can be overpowering. The dish is traditionally served in a shallow bowl, with the pasta arranged in a nest-like shape. The truffle shavings are then placed on top of the pasta, along with a drizzle of olive oil and a sprinkle of Parmesan cheese. A sprig of fresh parsley or thyme can also be used as a garnish.

Side-dishes

This dish is often served as a main course, but can also be served as a side dish to meat or fish. It pairs well with a full-bodied red wine, such as Barolo or Barbaresco.