A LOVELY COUPLE WITH THE PASSION FOR PHOTOGRAPHY.
HERE IT IS JOHN TAKING PICTURE OF HIS WIFE JANE WHILE CHOPPING ON THE CUTTING BOARD: SHE HAS GOT GOOD KNIFE SKILLS.... JOHN: BEHAVE!!!
ISN'T SHE PRETTY?
AND VERY GOOD AT COOKING, AS THEY MADE:
TAGLIATELLE OF HAZELNUT WITH TARTUFO MARZUOLO
For the pasta:
150 g 00 flour
50 g toasted hazel nuts
50 ml white wine
Salt, thin and coarse
For the dressing:
50 g good butter
30 g grana cheese, grated
40 g Tartufo Marzaiolo
Pulverize the hazelnut in a mixer.
Clean the truffles with a soft brush and/or a damp cloth.
Make a well with the flour; put the egg and a pinch of thin salt in the middle. Start to beat the egg with a fork, incorporating a little flour at a time and adding wine when the dough gets dry. Then work with the hands, kneading vigorously to develop the gluten and to make the dough elastic. At this point mix in the ground hazelnuts.
Wrap the dough in a plastic film and let it rest about 40 minutes to loose elasticity.
Layer the dough in a pasta machine. The layer should be not too thin. Cut the layer of pasta as tagliatelle.
Melt the butter slowly in a large skillet.
Bring to boil a pot of water, salt it with 20 g of coarse salt and cook the tagliatelle until they float. Drain the pasta reserving some of the cooking water. Toss the tagliatelle into the butter with some of their water. Add the grated cheese and serve into hot individual dishes.
Quickly slice the truffle directly on top of the pasta and serve.