Word up Food Tubers, Okay.
So what am I eating today?
Well today's a little bit exciting because a certain person, can you see him?
Yes!
Gennaro Contaldo is here again.
Look at him he's so beautiful, so slick and so wonderful.
Look at his muscles.
Yeah!
He came round and he brought me some truffles baby!
Look at that big, bad arse piece of alien something.
It looks like a meteorite.
Unbelievable!
The classic foraged black truffle.
We are going to do a classic dish that is the most honest representation of black truffles.
Um, pasta bianco with tagliatelle.
Simple, a little bit of cooking water, butter, a little bit of nutmeg.
Parmesan.
Could be more simple.
Okay, here we go!
Into a pan we have got some salt going in from Mister Contaldo.
Nice sea salt.
We've got another frying pan here guys, with some water in it.
Very important.
We're then going to go in with the tagliatelle, let's have a bit of pan cam get yourself in
there!!
Nice, thank you very much Gennaro.
look at that man!
Okay so the pasta's cooking.
We're going to give that a little move around and keep an eye on it.
Um so Gennaro, let's just talk them through the sauce.
what's going on.
Okay, the sauce.
We've got butter inside the boiling water because to make it very, very creamy.
Now I just need to grate some little bit of truffles for flavour.
Just a little bit.
Not too much!
What I quite like to do when I was in the midi Perinennes in France, um the locals actually
cut the black truffles by hand with a knife, it's not shaves.
So we're going to go.
Can we go a bit chunkier with the truffle.
So I'm just going to put my camera down here.
Let's get my lemon out the way.
I'm actually going to try and just slice this up.
I want to do erratic different sizes.
Gennaro you look like someone off of Crimewatch in the background.
This is the way locals do it, much more rustic and hcunky.
So that's going to go into Genanro's pan.
Put it straight in.
Oh, my, my, my.
So what I want you guys to do is to get into that pan.
I'm literally putting this camera into the pan.
We have got the beginnings of an emulsification of butter, the starchy cooking water and of
course the flavour of the truffles and what I am going to do now is ask my cameraman.
Would you mind just holding that for a second.
So we're going with a little more butter, a little more water.
There's a couple of secret little ingredients I want to give.
That are really, really imporant.
Now first up parmigiana regianno really beautiful aged parmesan.
There's another little secret ingredient.
Guys, this is the nutmeg right.
Absolutely wonderful.
I'm going to put about four strokes of nutmeg in here.
And then I'm just going to drag this pasta into the plate.
A little bit of lemon zest on the microplane.
A tiny bit Gennaro don't mind this.
And a little bit of pepper.
Down the plate, down the plate.
So, here we go.
Thank you very much, so that's it form me.
Pasta bianco with the one and only Gennaro Contaldo with a load of black truffles.
And if you like this please like it and if you share it on your social media.
Share it on your social media.
And don't forget, bring, put the comments on.
Keep the comments coming we do lsiten, we do interact and we do want to do what you
want to do.
And of course guys we've got a live show coming up.
On the 8th July.
Gennaro will be there.
DJ BBQ will be there.
Pixie Woo girls will be there.
THE CHIAPPAS!
Jack's Gap are going to be there which is very exciting.
We've got cocktails being made, food being made.
You name it we got it going on.
So make a little note in the diary.
Shall we eat?
Come on you can feed me, I just want to make sure it tastes good!
I don't know what you said but whatever it was it sounded really pervy!
I just want to make sure you taste it.
I haven't got a square mouth.
What? you hold the plate so high how can i?
Mate this is gross, this is like watching two perverts.
Right, alright.
Thank you very much.
Love you food tubers.
Say buh bye.
GOOD BYE!
I love you.
From me, Gennaro and the camera man.
Goodbye.
Ciao!