Tajarin with butter and sage
Tajarin with mountain butter and sage in various consistencies transport us to Piedmont, to the flavors of the region at the foot of the Alps, through the eyes and palate of Giovanni Ruggieri, a chef raised among multiethnic traditions.
- 900
- 200
- 80
- 6
- 5
- 2
- Beat the eggs and egg yolks. Mix 800g of 00 flour with the semolina flour and place them in a mound on a pastry board. Knead, adding the eggs and egg yolks, a few at a time, until you obtain a smooth, compact, and elastic dough. (The original Langhe recipe calls for 40 egg yolks.) Step 2: Let it rest in the refrigerator for half an hour. Step 3: Roll out the dough using a pasta machine and cut out the tajarin using a special cutter or a knife. Step 4: Remove the leaves from a bunch of sage and place them in the microwave on high for 30 seconds at a time, until they are dehydrated and crispy. Let them cool and crumble them into small pieces. Step 5: Remove the leaves from the other bunch, wash the leaves, and coat them in the remaining 00 flour. Place them in a slotted spoon and shake to remove excess flour. Step 6: Fry them in peanut oil until crispy. Step 7: Place the chilled butter, cut into cubes, and a pinch of salt in a pan. Drain the tajarin over it, along with a ladle of the cooking water. Step 8: Cook the tajarin in this butter-water emulsion, making sure they don't stick together. Turn off the heat and garnish with fried and crumbled sage.
- Rate the Tajarin with mountain butter and sage recipe in different consistencies.
What are tajarin?
Tajarin is a type of fresh egg pasta from Piedmont. Made with flour and eggs, it's traditionally seasoned with butter and, in season, truffle.
The chef explains how to prepare the tajarin by hand, cook them in a pan with very cold butter and water, then serve them with crumbled dried sage and fried sage.
Giovanni Ruggieri, born in 1984 in Bethlehem, "like Baby Jesus," he quips. His father is Italian and his mother is half Croatian and half Austrian. He speaks four languages, including Arabic. He moved to Sillavengo (Novara) at the age of five, where he absorbed all the secrets of Piedmontese cuisine. His mentors include Michelin-starred chefs Enrico Crippa and Alfredo Chiocchetti. He coordinates the social restaurant L'orto in cucina in Novara, where children with disabilities cook, which he opened with the Gerico Social Cooperative.
- Time 1 hour and a half plus 30 minutes of rest.
