{"id":3261,"date":"2017-04-04T10:53:35","date_gmt":"2017-04-04T10:53:35","guid":{"rendered":"http:\/\/sviluppo.vardigital.it\/domini-castellare\/?page_id=3261\/"},"modified":"2021-08-09T13:18:17","modified_gmt":"2021-08-09T13:18:17","slug":"tagliolini-with-white-truffle","status":"publish","type":"page","link":"https:\/\/www.castellare.it\/en\/wine-and-food\/recipes-and-wine-pairings\/tagliolini-with-white-truffle\/","title":{"rendered":"Tagliolini with white truffle"},"content":{"rendered":"<div class=\"uk-width-medium-1-3 uk-float-right uk-text-center\">\r\n    <p>Suggested wine pairing::\r\n    <br>\r\n    <strong><strong>BAFFONERO<\/strong> produced by <i>Rocca di Frassinello<\/i><\/strong>\r\n    <\/p>\r\n    <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/08\/Baffonero.png\" alt=\"Baffonero\" width=\"83\" height=\"300\" class=\"alignnone size-medium wp-image-1551\" \/>\r\n    <p>Uncompromising quality, producing every year just a few bottles of pure Merlot to challenge his majesty Masseto.<\/p>\r\n    <p>\r\n        <a href=\"https:\/\/www.castellare.it\/en\/rocca-di-frassinello\/baffonero\/\" class=\"readmore-plus\">Discover the wine<\/a>\r\n    <\/p>\r\n<\/div>\r\n<div class=\"uk-width-medium-2-3 uk-float-left\">\r\n    <p><strong>Chef LUCA ISIDI <i>Ristorante Da Rinaldi in Quirinale (RM)<\/i><\/strong>\r\n    <\/p>\r\n  <table>\r\n\t<tbody>\r\n    <tr>\r\n    <td><strong>Ingredients for 4 people:<\/strong><\/td>\r\n    <\/tr>\r\n    <tr>\r\n    <td style=\"vertical-align:top;\">\r\n    <ul>\r\n\t\t   <li>500 g fresh tagliolini<\/li>\r\n           <li>100 g butter<\/li>\r\n           <li>80 g white truffle<\/li>\r\n           <li>Salt to taste <\/li>\r\n    <\/ul>\r\n    <\/td>\r\n    <\/tr>\r\n\t<tr>\r\n    <td><strong>Ingredients  for the fresh tagliolini:<\/strong><\/td>\r\n    <\/tr>\r\n    <tr>\r\n    <td style=\"vertical-align:top;\">\r\n    <ul>\r\n\t\t   <li>300 g &lsquo;00&rsquo; flour<\/li>\r\n           <li>3 large eggs (approx. 70 g       each)<\/li>\r\n           <li>Salt and oil to taste <\/li>\r\n    <\/ul>\r\n    <\/td>\r\n    <\/tr>\r\n\t<tr>\r\n\t<td><p><strong>Preparation  of the fresh tagliolini:<\/strong><\/p><p>Sift  the flour on the work surface and create a hole in the centre where to add the  eggs, oil and salt. Whisk the ingredients with a fork or a spoon and continue  with your hands in a circular motion, bringing the flour from the outer edges  towards the centre. Continue working the dough vigorously, pulling with the  palm of your hand and turning the dough on itself, until it is smooth and  compact. Form a ball of dough and wrap it in plastic wrap, place it in the  fridge and let it sit for at least an hour. After it has rested, roll out the  dough using a rolling pin and form uniform and thin strips of pasta. Allow to  dry before folding each strip onto itself, forming three layers, and cut into  strips measuring approximately 1 cm from the shorter side. Space out the  noodles from each other with your hands and sprinkle with a small amount of  flour. <\/p>\r\n\t<\/td>\r\n\t<\/tr>\r\n    <\/tbody>\r\n    <\/table>\r\n<\/div>\r\n<div class=\"uk-width-medium-1-1 uk-float-left\"><strong>Preparation  of the dish:<\/strong>\r\n<p>Cook the  tagliolini in a pot of boiling water and at the same time melt the butter over  low heat in a large pan with high sides. Drain the tagliolini a few minutes  before fully cooked and add the pasta to the pan, blending on low heat. Finish  cooking the pasta, arrange on a plate then add the finely shaved white truffle  (quality grade). Very thin pasta and finely shaved truffle will offer a dish  characterised by a perfect balance of flavours and aromas. <\/p>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Suggested wine pairing:: BAFFONERO produced by Rocca di Frassinello Uncompromising quality, producing every year just a few bottles of pure Merlot to challenge his majesty Masseto. Discover the wine Chef LUCA ISIDI Ristorante Da Rinaldi in Quirinale (RM) Ingredients for 4 people: 500 g fresh tagliolini 100 g butter 80 g white truffle Salt to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10099,"parent":3238,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3261","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/comments?post=3261"}],"version-history":[{"count":11,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3261\/revisions"}],"predecessor-version":[{"id":6208,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3261\/revisions\/6208"}],"up":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/media\/10099"}],"wp:attachment":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/media?parent=3261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}