Thanks to some special clients, I have a lot… and obvoiusly I make them available for a private dinner menu.
Two young guys, two very young children to look after all day.
At 8,00 pm kids go to bed and…magically…
Here for them, inside the atmosphere of a terrace over the Tuscan hills, a romantic dinner that, among the various courses, welcomes a protagonist: Tagliatelle and Truffle!
Ingredients: (Serves 2 people)
1 black truffle of Norcia
200gr. of Tagliatelle (fresh pasta) or 150gr. (dry pasta)
100 gr. of butter
3 table spoons of extra virgin olive oil
3 tablespoons Parmigiano Reggiano
1 ladle of cooking water
Plunge Tagliatelle in boiling salted water.
Meanwhile melt the butter in a pan, add a ladle of cooking water, and extinguishe fire.
Drain the Tagliatelle, but not too much, add the Parmesan cheese and mix well in the pan.
Pour the Pasta into dishes, add a tbsp of oil in every dish, grating (this time in slivers!) the remaining truffle on both plates.