skip to Main Content
Tagliatelle (egg Pasta) With Butter And Black Truffle

Tagliatelle (egg pasta) with butter and black truffle

Ingredients for four persons:

  • 320 gr. or 11 oz. egg tagliatelle
  • 45 gr. or 1½ oz. butter and black truffle
  • 40 gr. or 1½ oz. grated Reggiano Parmisan cheese
  • chicken or beef stock as necessary

Preparation:

Cook the tagliatelle ‘al dente’ in plenty of salted boiling water. Drain and quickly return to the pan; toss on high heat, adding the butter and black truffle diluted in a little stock. Sprinkle a dusting of Reggiano Parmesan cheese. Serve immediately

STORY TO BE TOLD

Beet root risotto and sliced truffle
If you need some good ideas for a quick and colorful recipe here we are with a ciauscolo (regional marche salame), red beetroot and bianchetto truffle carpaccio risotto. It is a very good solution for a light and tasty lunch,…
Pasta, Speck, Tartufata cream and Philadelphia soft cheese
Cut the speck into pieces or dice it . Put the butter in a no -stick pan and melt it. Brown the speck just for some minutes. Melt the Philadelphia cheese in a pan with the speck, add some milk…
Focaccia (flat bread) with truffle
I’ve been recently in Genoa. The most beautiful things very often are not visible at our eyes, in some ways hidden at us. That’s is what happens when you go around the city walking on the little lanes called “caruggi”.…
Salty tiramisù with truffle
What I like about happiness is its power to be replicable. Even if it would appear impossible, illogical and irrational, our memory has the power to renew the eco of an happy moment. That’s the reason why I see me…
Back To Top