PIEMONTE TRUFFLE & TROUT FEAST - step by step instructions

Tonnarelli al fonduta
Trout with spiced breadcrumbs & white polenta
Fig leaf ‘pannacotta’


For your meal you will need:

A large pot for cooking the tonnarelli

A bowl for dressing the tonnarelli

An oven tray for the trout

Not strictly necessary but a pair of tongs is near invaluable for cooking pasta

The detailed recipes for the dishes are below, but in essence:

  • Cook the tonnarelli in boiling water, and toss well with the sauce
  • Shave copious truffle over and descend into fits of ecstasy
  • Bake the trout for 8-10 minutes, then eat
  • Unmould the pannacotta and eat

Tonnarelli with fonduta

The classic pasta from Alba is tajarin –rich, wafer-thin noodles made only with egg yolks and flour. Tonnarelli are still rather fine, but a little fatter; easier to cook and with a pleasing bite. Here, we toss them with a fonduta of butter, parmesan, and yet more egg yolks. Sometimes too much is just right.

Your pack serves two and contains:

  • Enough tonnarelli for two
  • A truffle for four, to be eaten by two
  • A packet of fonduta


  • Bring a large pan of well-salted (10g/lt) water to the boil
  • Empty the fonduta into a heatproof bowl
  • Drop the tonnarelli into the water, and stir vigorously to prevent sticking
  • Sit the bowl of fonduta on top, and stir gently to warm through a little
  • When the tonnarelli are ready (4-5 minutes) drain them, and add to the sauce along with a little of their cooking water
  • If the sauce seems a bit loose, sit the bowl back on top of the pan, and cook in the steam for a minute or two
  • Put the pasta on plates, and shave vast quantities of truffle on top

Trout with spiced breadcrumbs

In Val Maira, a long and remote valley in Cuneo, I ate the best trout of my life. It was fresh from the river that ran past the restaurant, and was stuffed with breadcrumbs lightly spiced with cinnamon, cloves, lemon & thyme and enriched with a little parmesan. It was spectacular.

Your pack serves two and contains:

  • Two trout, spines removed and stuffed with spiced breadcrumbs
  • A knob of butter
  • A handful of sage leaves
  • A lemon wedge
  • Some white polenta
  • Another knob of butter


  • Preheat your oven to 210C (fan) or 230C (static)
  • Line an oven tray with greaseproof, then sit the trouts on top, well spaced
  • Tuck the sage leaves under and around the trouts, and the butter on top
  • Cook for 8-10 minutes; until the trout is just cooked, the butter bubbling and golden and the sage aromatic
  • Squeeze over the lemon, then sit the trout on plates, and pour over the cooking juices
  • Meanwhile, heat the white polenta in a saucepan over a medium heat, adding a splash of water if it is too thick. Whisk until smooth and piping hot, then whisk in the butter
  • Serve alongside the trout


This is not really a true pannacotta –it in fact contains no cream - ‘panna’ – whatsoever. Instead, I use yoghurt for a lighter result and a gentle acidity, and flavour it with milk perfumed with the ethereal scent of fig leaves.

Your pack serves two and contains:

  • 2 pannacotta


  • Gently unmould the pannacotta. Slip a small, thin knife down the sides and work your way around, then invert onto a plate
  • Eat them

 ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.