- 250g Water
- 120g Albumin
- White Vinegar
- Black Truffle water
- Maldon salt
- Parmesan Cheese 24 months
- Fresh cream
- 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.
- 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.
- 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.
- Meanwhile, proceed with the making of the truffle caviar through the spherification of the black truffle water.
- For the Parmesan fondue, melt the Parmesan in water and fresh cream, adding salt and pepper. The mixture has to stay hot.
- For the light zabaione of yolk, proceed to whisk the yolk until you have a liquid and homogeneous mixture.
- 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