Beef Truffle Stroganoff
  1. Make a well in the center of the flour and add truffle oil + truffle salt + egg + water. Slowly incorporate flour to the liquid until it forms a dough and knead until the dough is firm. Cover with plastic wrap and let it rest for 15 minutes.
  2. On a floured work surface, roll out the dough to a thin sheet. Cut the dough into 1.5 inch squares.
  3. Starting with a corner of the square dough, roll it around a chopstick and press the ends lightly to stick. Continue with all the square dough. Sprinkle with flour and let it dry for 30 minutes.
  1. In a bowl, combine beef strips + truffle salt + pepper + flour. Mix until the beef is coated in flour.
  2. In a large skillet, heat the oil. Add the butter and beef, making sure to separate the beef pieces while cooking. Cook the beef for 3 minutes and remove onto a plate.
  3. Add the onion and parsley to the skillet and cook for 8-10 minutes or until brown. Add the 3 TBSP of flour + tartufata and cook for 2 minutes, before deglazing the skillet with cognac. Add the beef broth and cooked beef and cook for 4 minutes until the sauce thickens and can coat the back of a wooden spoon.
  4. Add the creme fraiche and mustard and mix well.
  5. Bring a pot of salted water to a boil and add the fuzi. Cook for 5 minutes or until al dente. Drain and drizzle some truffle oil to the pasta and mix well.
  6. To serve, divide pasta onto shallow bowl. Top generously with beef stroganoff and garnish with chopped parsley.