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The Project - Description
The AlbaBarolo International School of Italian Cuisine, in collaboration with the Italian Culinary Foundation, directed by Tony May, decan of Italian-American restauranteurs, owner of San Domenico NY, and president of the Gruppo Ristoratori Italiani (G.R.I.), have developed a project, launched at the beginning of 2007, an educational program based on the idea “Italian food culture, cuisine and products in the U.S.A.”, and sponsored by the Department of Political Agriculture and Forestry.
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Tajarin with white truffles
Ingredients
Server 6
- 500g fine white flour
- 20 egg yolks
- A pinch of salt
- White truffles
Preparation
Make a mound of the flour, scoop a well into it, and add the yolks and the salt. Knead the dough well for at least 15 minutes, until it is smooth and elastic.
Then roll it out dime-thin with a rolling pin, dust it lightly with fine cornmeal, and roll it up.
Using a long-bladed, sharp knife, cut the roll into tajarin. Shake them out, and cook them very briefly -- a minute, or two at the most -- in abundant salted water.
I put traditional in quotes, because Giovanna Giordano, who supplied the recipe, notes that the lavish use of egg yolks is relatively recent. In the past, when eggs were seasonal, they were a valuable commodity, and many people simply did without, using water instead (especially farmers, who preferred to sell their eggs for cash -- more on the peasant diet). Feel free to reduce the number of yolks and use whole eggs instead, but keep in mind that you will want an egg or the equivalent volume of egg yolks per cup (100 g) of flour (more on the evolution of the Italian diet).
Tajarin are divine (and aphrodisiacal) served with sweet butter, a liberal dose of freshly shaved white truffles.
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