PIEMONTE TRUFFLE & TROUT FEAST
Tonnarelli with fonduta
The classic pasta from Alba is tajarin –rich, wafer-thin noodles made only with egg yolks & 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. *We will send you a white Alba truffle for 4, to be enjoyed by 2, for which this dish is a perfect vehicle
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.
Fig leaf 'pannacotta'
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.
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 here, 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
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.