Tagliatelle Al Tartufo Nero - Tagliatelle with Black Truffles Recipe
Ingredients
| Dry egg tagliatelle - 320 gram | ||
| Vegetable stock | 200 Milliliter | |
| Butter | 50 Gram | |
| Sparkling white wine or cava - 30 gram | ||
| Black truffles - 25 grams | ||
| Onion | 1 | |
| Olive oil | 1 Tablespoon | |
Directions
MAKING
1. Take a saucepan, add salted water and drop pasta and drain it out when half cooked.
2. Take a skillet, add some oil and butter, and lightly saute the black truffles along with chopped onion.
3. Add wine and boil until the alcohol completely evaporates.
4. Blend vegetable stock and semi-cooked tagliatelle and cook for another 2-3 minutes.
SERVING
5. Serve the Tagliatelle after topping with additional truffle mixture.
1. Take a saucepan, add salted water and drop pasta and drain it out when half cooked.
2. Take a skillet, add some oil and butter, and lightly saute the black truffles along with chopped onion.
3. Add wine and boil until the alcohol completely evaporates.
4. Blend vegetable stock and semi-cooked tagliatelle and cook for another 2-3 minutes.
SERVING
5. Serve the Tagliatelle after topping with additional truffle mixture.
Comments
Comments: 1 |
Add a Comment
Annemarie Huber . . . says :
cannot wait to try this. Fell in love with truffled pasta in Tuscany.
Posted on: 29 September 2012 - 3:13pm
Chef
