Pop-Up Menu: Fresh Truffle Pasta, Arancini & Steak Tartare
A signature Italian pop-up menu featuring handmade egg-yolk tagliolini tossed in a velvety Parmigiano and truffle emulsion finished with freshly shaved black truffle, alongside crispy beef-broth arancini and hand-cut steak tartare.
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🍳 Cooking Flow
【Truffle Pasta】Cook starch gel, blend with Parmigiano and olive oil into a paste, boil fresh egg pasta for 2 minutes, and emulsify with sauce, pasta water, truffle paste, and shaved fresh truffle. → 【Arancini】Shape beef-broth risotto into 30g spheres, coat in breadcrumbs, and deep-fry until golden brown. → 【Steak Tartare】Hand-dice fresh beef tenderloin and gently fold with Dijon mustard, pureed capers, cornichons, shallots, and olive oil just before serving.
Cooking Steps
Brief Cooking Order
【Truffle Pasta】Cook starch gel, blend with Parmigiano and olive oil into a paste, boil fresh egg pasta for 2 minutes, and emulsify with sauce, pasta water, truffle paste, and shaved fresh truffle. → 【Arancini】Shape beef-broth risotto into 30g spheres, coat in breadcrumbs, and deep-fry until golden brown. → 【Steak Tartare】Hand-dice fresh beef tenderloin and gently fold with Dijon mustard, pureed capers, cornichons, shallots, and olive oil just before serving.
Introduction
A signature Italian pop-up menu featuring handmade egg-yolk tagliolini tossed in a velvety Parmigiano and truffle emulsion finished with freshly shaved black truffle, alongside crispy beef-broth arancini and hand-cut steak tartare.
Step 1
【Truffle Pasta】In a thermal blender, combine about 50g of cornstarch with 125ml of water and heat to 80°C (176°F) to create a thickened starch gel that acts as a stabilizer for the cheese sauce.
Step 2
【Truffle Pasta】Prepare pasta dough using 100% egg yolks, tipo '00' flour, and semolina until firm and smooth. Rest, then flatten and roll out through a pasta roller into long, thin translucent sheets.
Step 3
【Truffle Pasta】Run the pasta sheets through the cutter attachment to create thin noodles (tagliolini), dusting lightly and gathering them into individual nests.
Step 4
【Truffle Pasta】Add the warm starch gel into a thermal blender along with about 600g of finely grated Parmigiano-Reggiano and 36g of olive oil. Blend into a smooth, creamy cheese paste.
Step 5
【Truffle Pasta】Place a scoop of the cheese paste into a warm skillet over low heat, loosen it with a ladle of simmering pasta cooking water, and stir in truffle paste until blended.
Ingredients List
Important Notes
【Truffle Pasta】Using 100% egg yolks and semolina gives the pasta dough a firm bite and a rich golden color that holds its texture perfectly when boiled.
【Truffle Pasta】The cooked cornstarch and water gel acts as a crucial stabilizer that prevents the grated Parmigiano-Reggiano from breaking or separating into grease when melted.
【Steak Tartare】Always cut the beef by hand as close to service time as possible to keep it cold and prevent it from oxidizing or losing moisture.
【Arancini】Keeping the arancini bite-sized (about 30g) and without heavy mozzarella fillings makes them easy to enjoy as a standing cocktail welcome bite.
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