USA
THE CAPSULE COLLECTION by CHRISTIAN MILONE
The Capsule Collection is the brand new ‘Prêt à manger’ Meal Kit line! Dedicated to those who don’t want to give up a great gourmet dish, even if they don’t have much time (or desire) to cook. These are recipes that have as a common denominator a ‘treasure’, i.e. the ingredient par excellence of the territory to which they belong, reinterpreted in a sublime way by the great Italian Star Chefs.
The ‘treasure’ of this recipe is the truffle.
In this capsule you will find egg noodles, a jar of butter with Norcia truffle and some black truffle caviar to use as a final finishing touch.
It is a recipe to which Christian is very attached, since Norcia is one of his favourite places where he spends time with his beloved horses. The truffle notes impose themselves on tasting, leaving the palate deliciously surprised and immersed in an enveloping sensory note that lingers on the finish. The truffle caviar not only enhances the dish from an aesthetic point of view, but also increases the upward thrust of the aromas exponentially.
How do you cook it? Cook the noodles, drizzle with truffle butter and finish with truffle caviar. And you’re done!
PREPARATION
1. Pour 2.5 litres of water into a saucepan, add 25 g coarse salt and bring to the boil.
2. When the water boils, throw in the egg noodles and cook for 5 minutes.
3. In the meantime, pour the pot of butter with truffle into a frying pan and melt gently over a very low heat. Once the butter has melted, turn off the heat.
4. After 5 minutes, drain the egg noodles, reserving some of the cooking water.
5. Pour the noodles into the pan with the butter and add half of the jar of truffle perlage, mixing everything well (if necessary, add a little cooking water to achieve the right level of creaminess).
THE PLATE
1. Use soup plates.
2. Take a ladle and a fork.
3. Scoop out a portion of noodles from the pan with a fork and wrap it in the ladle until it forms a nest.
4. Gently place the nest in the centre of the dish.
5. Using a teaspoon, place the truffle bead in the centre of the nest.
6. Wipe the edge of the dish with a cloth to remove any smears.
Ingredients
Egg noodles 150 g
Butter with Truffle 30 gr.
Black Truffle Perlage 25 gr.
