How to highlight the aroma of truffle in pasta through the right choice of cheese and proper serving technique.
3 min read
How to highlight the aroma of truffle in pasta through the right choice of cheese and proper serving technique.
In minimalist dishes that contain only a few ingredients, it is especially important to maintain the exact balance of flavors and textures. When working with tagliatelle, parmesan and truffles, I tried to achieve a rich and deep flavor. At the same time, avoiding the heaviness characteristic of classic cream sauces.
Instead of using regular cream, I prepare a special emulsion made from grated Parmesan, olive oil, and naturally carbonated Borjomi mineral water. This technique creates a light, silky sauce in which the flavor of the cheese is more vivid and clearly defined.
In minimalist dishes that contain only a few ingredients, it is especially important to maintain the exact balance of flavors and textures. When working with tagliatelle, parmesan and truffles, I tried to achieve a rich and deep flavor. At the same time, avoiding the heaviness characteristic of classic cream sauces.
Instead of using regular cream, I prepare a special emulsion made from grated Parmesan, olive oil, and naturally carbonated Borjomi mineral water. This technique creates a light, silky sauce in which the flavor of the cheese is more vivid and clearly defined.
Using of Borjomi in the emulsion offers several advantages. First, the carbon dioxide bubbles give the sauce an airy texture and smooth consistency, making it full-bodied yet light and non-greasy. Second, the mineral composition and alkaline nature of the water enhance the aroma of the truffle—making it more pronounced, soft, and layered without any sharpness.
This approach allows the dish to preserve its essence—the rich flavors of Parmesan and truffle—while presenting them in a modern, lighter interpretation, free from unnecessary heaviness or density.
This method works beautifully not only for tagliolini but for any type of pasta where you want to highlight the flavor of cheese or mushrooms without overwhelming the dish. The Borjomi emulsion gives the sauce remarkable lightness and clarity, something highly valued in fine dining, where every nuance of flavor and texture matters. It’s a simple yet effective technique that offers a fresh perspective on classic combinations.
author:
Mukhrid Faiazev
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