Скачать или смотреть Three Dishes in One | Tartare, Ravioli & Eggs. All with the Aroma of Truffle

Truffle Ravioli & Tartare & Eggs

Ingredients

For the pasta dough:

· 300g pasta flour (Semola Caputo Rimacinata)
· 5 egg yolks
· 1 whole egg
· 25g heavy cream (33%)
· 1 tsp olive oil
· ⅓ tsp turmeric (optional, for color)
· A pinch of salt
· 2 tbsp ice-cold water

For the tartare:

· Beef tenderloin
· Fresh truffle
· Whole egg yolks (1 per raviolo)
· Egg white for sealing

For truffle salt:

· 300g salt
· Fresh truffle

Additionally:

· Butter for frying
· Fresh truffle for serving

Instructions

Making the truffle salt:

1. Place salt in a deep bowl, finely grate truffle into it, and mix thoroughly.
2. Spread mixture evenly on a parchment-lined baking sheet.
3. Dry in oven at 30-35°C for 2.5-3 hours with door slightly ajar (hold with a towel).

Preparing the tartare:

1. Slice beef tenderloin, then finely mince to tartare consistency.
2. Add grated truffle and truffle salt, mix well.
3. Shape meat into rings using silicone molds.

Making the pasta dough:

1. Mix flour, salt, and turmeric on work surface. Create a well in center.
2. Pour yolks, whole egg, cream, oil, and water into well.
3. Initial mix: Gradually incorporate flour into wet ingredients using a fork.
4. Knead dough 10-12 minutes until smooth and elastic (add 1 tsp water if too dry). Texture should resemble soft leather.
5. Rest dough in sealed bag 1 hour at room temperature (essential for hydration).
6. Roll rested dough to 1mm thickness.

Assembling and cooking:

1. Place meat rings on dough strip at 5cm intervals.
2. Center one yolk in each ring, sprinkle with truffle salt.
3. Brush surrounding dough with egg white, cover with second dough strip. Seal edges and cut with pastry ring.
4. Boil ravioli in gently simmering water ≤2 minutes (filling should remain raw). Pan-fry in butter until golden.
5. Serve with freshly grated truffle.

Enjoy this culinary masterpiece!