Serves 4


  • 250g Water
  • 120g Albumin
  • White Vinegar
  • Black Truffle water
  • Thyme
  • Maldon salt
  • Yolk
  • Parmesan Cheese 24 months
  • Fresh cream


  1. Mix 200g of water with 120g of albumin previously cooked in boiling water and vinegar. The mixture must be homogeneous, without lumps. Spread the mixture on a baking tray while the mixture is still hot.
  2. Put the baking tray in the vacuum-packed machine and dehydrate the mixture until it has a homogeneous texture. Make sure that the white of the albumin, once cooked, does not change its colour.
  3. When removing the baking tray from the vacuum-packed machine, the mixture should be solid in texture. Cut the solid mixture into strips like classic tagliatelle.
  4. Meanwhile, proceed with the making of the truffle caviar through the spherification of the black truffle water.
  5. For the Parmesan fondue, melt the Parmesan in water and fresh cream, adding salt and pepper. The mixture has to stay hot.
  6. For the light zabaione of yolk, proceed to whisk the yolk until you have a liquid and homogeneous mixture.
  7. Serve the tagliatelle in a soup plate with fresh timo’s leaves and Maldon salt. Add the Parmesan fondue and finish off with the yolk of the egg and the truffle caviar