Barolo Dinner- Normale Recipe
Taste the flavors of Italy with our Barolo Dinner at Chef’s Table. This intimate affair will transport you to Northern Italy’s Piedmont region where you’ll indulge in some of the best Italian wines, guided by an Eataly wine expert. Lauded as the king of wines, Barolo is produced with 100% Nebbiolo grapes, a prized varietal grown in certified areas in the northern region of Piemonte. Across the world, the complex red wine is renowned for its bold flavors and graceful aging. Traditionally, Barolo is a slow and steady wine, sometimes taking more than 10 years to soften and become ready for consumption. This immersive four-course dining experience will feature five curated fine wines that perfectly complement each other. You'll discover the distinct characteristics of Barolo, while your dinner is prepared right before your eyes. Enjoy the noble wines with our traditional classics such as our Agnolotti Con Tartufo Nero and Tagliata di Manzo. During this Barolo dinner, guests will: - Taste 5 Italian fine wines - 4-course dinner perfectly paired to the wines - The opportunity to purchase any of the wines you tasted, to be shipped from the vineyard exclusively for you at discounted price - Live kitchen experience - Enjoy a lively dinner with friends and/or loved ones. Gratuity included. All attendees will be asked to show ID upon entry. Please, drink responsibly. We recommend using a rideshare service.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Agnolotti Con Tartufo Nero
Tagliata di Manzo
Method
Agnolotti Con Tartufo Nero
Prepare the Pasta Dough
In a large mixing bowl, combine pasta flour and salt. Make a well in the center and add eggs. Mix until a dough forms, then knead for 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Make the Filling
In a bowl, mix ricotta, Parmesan, black truffle oil, salt, and black pepper until well combined.
Roll the Dough
Divide the pasta dough into four pieces. Roll each piece thinly using a pasta machine or rolling pin.
Assemble the Agnolotti
Place a teaspoon of filling on the rolled dough, fold over, and cut into squares. Seal edges with a fork.
Cook the Agnolotti
Boil in salted water for 3-4 minutes until they float. Drain and toss lightly with truffle oil.
Tagliata di Manzo