"Egg on Egg": Tagliolino with butter, yolk in broth and herring caviar - The recipe

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Preparation:  

1. Mix the flour with the eggs until a smooth, homogeneous dough is obtained and leave to rest for 30 minutes.   
2. Roll out the dough into a thin sheet with a rolling pin and cut it finely to obtain some hanks of Tagliolini.   
3. Bring the broth to 60° and soak the egg yolks in it for 30 minutes.   
4. In a saucepan, melt the butter with a little stock, cook the Tagliolini in plenty of salted water 
5. Finally add them to the butter, tossing them for a few minutes.

Serving:  

Serve in the form of a nest, place the cooked yolk in the centre and garnish with the herring caviar. 

A recipe by Chef Andrea Bertarini at Ristorante Montalbano by Mirko Rainer in San Pietro.