Giorgio Locatelli
👤 SpeakerAppearances Over Time
Podcast Appearances
Yeah, so you enjoy the tagliolini, but the tagliolini are really good with the white truffle.
The tagliolini and the pasta usually,
loses the heat quite fast, especially because you're working with the batter sauce, so you cannot have it boiling, otherwise it's split, okay?
But the risotto holds its heat so much.
So as you're grating the truffle on top, the truffle touches and kind of like, I don't know, it's not a very nice word to say, but it sweats out.
So you're having like a double of the flavor that you will get if you have pasta with it.
This idea of, you know, when you're eating pasta, you're eating pasta.
With risotto, you're eating risotto.
You don't eat pasta with other things.
Okay, fine.
No, the truffle.
No, it doesn't.
Is it soft?
Is it like... Just go and check, Georgia.
So if you put your fingers on your little... Yeah, I know what you mean.