There are few dishes that comfort the soul quite like a creamy, swirling mound of pasta. Add to that truffle, parmesan and a devil may care portion of butter and we’re talking noodle nirvana. At Le Zoo, Executive Chef Julian Baker has made his tagliolini a must-have (on a menu already heavy with high-demand dishes).
“My affection for pasta came while working in Italy,” says Baker. “I fell in love with the simplicity of creating food using just a few quality ingredients, the result is simple yet rich in flavor. This tagliolini dish equals pure satisfaction: Nothing satisfies me more than some fresh homemade pasta topped with fresh truffle. It’s comfort food at its finest and a win, win combination. This dish is definitely in my top-five Le Zoo favorites.”
Le Zoo’s Tagliolini
120g (4oz) fresh tagliolini pasta
3 oz fresh chicken stock
2.5 ml (½ tsp) white truffle oil
5g (1 tsp) truffle paste
55g (3 ½ tbsp) unsalted butter
15g (1 tbsp) Parmesan cheese
5g (1 tsp) fresh shaved black or white truffle
kosher salt to taste
- Cook the pasta in salted water.
- In a separate pan, melt together the butter, chicken stock, truffle oil, truffle paste and Parmesan cheese.
- Once the pasta is cooked, drain it reserving some of the water. Add the tagliolini to the sauce and season with the salt.
- Work together the pasta in the sauce adding a little of the reserved cooking water if needed.
- Once plated, add the shaved truffles and additional Parmesan cheese as desired.