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Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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Tajarin recipe with white truffle from the Langhe
The Piedmontese egg noodle is almost all yolk, cut by hand and dressed in nothing but emulsified butter. The truffle goes on at the table, never in the pan.
Fig, orange and mascarpone, the way the kitchen does it
Six ingredients and one balance to get right. The figs have to caramelise properly and the mascarpone must not be overworked, or the dish turns into a pudding.
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