Tagliolini with black truffle

Tagliolini with black truffle

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Depending on the season, this dish can be prepared with white Alba truffle, or simply with a black truffle. To give more flavour to the dish when using summer or Périgord truffle, add a few drops of truffle oil. This is a classic starter for an elegant meal.

Ingredients

Quantity Ingredient
1 portion Basic pasta dough, made into tagiolini
85g butter
55g fresh black truffle, cleaned and finely sliced
a few drops truffle oil, (optional)
55g parmesan, freshly grated
salt, to taste
pepper, to taste

Method

  1. If you make your own pasta, you only need its cooking time – some 3–4 minutes – to cook the sauce! Is this the ultimate in fast food?
  2. While the pasta is boiling in plenty of salted water (10 g salt per litre water), melt the butter in a pan, then add the sliced truffle with a few drops of truffle oil. (If using Alba truffle, the oil is not necessary.)
  3. Drain the pasta, reserving a few tablespoons of water, and put in the pan with the butter and truffle. Add the Parmesan and some salt and pepper. Mix well, using a little of the reserved cooking water, and serve immediately with more truffle and/or more Parmesan if you like.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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