Black truffle pasta

Quail eggs and parmesan

100YEARS Ambassador Thomas Bühner

Thomas Bühner

La Vie


För 10 portioner

Truffle pasta

300 g pasta, tagliatelle

750 ml Debic Culinaire Original

40 g truffle, black

50 g parmesan

4 g salt

Quail eggs

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.

Quail eggs

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.