For 10 servings
300 g pasta, tagliatelle
750 ml Debic Culinaire Original
40 g truffle, black
50 g parmesan
4 g salt
30 quail eggs
50 g truffle
300 ml neutral oil
50 g parmesan cheese
20 g black truffle
100 g scallions
Black truffle pasta
Place all ingredients in a vacuum bag.
Steam for 10-15 minutes until al dente.
Place the quail eggs in a closed container with a truffle for 2-3 days, which will give them a taste of the truffle.
Separate the egg white from the egg yolk, put the egg yolk in a bowl and pour the oil at approx.
65°C and leave to rest.
Clean the scallions and place them in a vacuum bag and seal.
Cook in a microwave for 1 minute at 700W and immediately cool on ice water.
Open the bag of pasta and re-heat briefly.
Dress the pasta in the center of the plate.
Place the egg yolks on top of the pasta and garnish the pasta with freshly shaved truffles and grated parmesan cheese.
Finish with the sliced scallions re-heated in butter and fresh herbs.