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How to make the tajarin all'albese: Knead the flour and eggs, add a little salt, form the croquettes about
the size of small bread roll. Cover them for an hour or so (the only aid
allowed in the dough making is to dampen ones hands with tepid water
from time to time during the kneading).
Stretch the dough making a sheet of pasta and few minutes later sprinkle
with yellow flour, fold it and cut it by hand into long, thin strips.
The tajarin all'albese tagliatelle,
cooked and drained, are served with a thick sauce made of butter, oil,
onion, tomatoes and minute pieces of chicken livers.
Recommended wines: Langhe Doc Favorita, Roero Arneis Doc.
Courtesy of
Comune di Torino | 
