Tagliatelle al Tartufo
Taking advantage of the fact we are at the height of tartufo season (truffle), the recipe of this month is dedicated to an electee of the Tuscan gastronomy which is as exquisite as exclusive.
150 grams fresh tagliatelle
80 grams butter
A lump of meat broth
150 grams cooking cream.
White truffle oil
Fresh grated truffle
Heat up the water and put the pasta in it when the water is at boiling point.
Melt the butter in a saucepan, add a lump of meat broth, about two soup spoonfuls.
Add the tagliatelle, add the cooking cream and wait for about 30 seconds for the sauce to reduce.
Serve the pasta on a plate, pour a dash of white truffle oil and sprinkle with a bit of grated truffle.
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