Thanks to some special customers, I have some truffles… and obviously, I like to introduce them in a private dining menu. Why not with fresh handmade pasta? Tagliatelle and Tuscan Truffle (Tagliolini as well) are the best!
Tonight we’re serving two young guys…with two babies to look after all day long.
At 8,00 pm kids go to bed and…magically…
Here for them, inside the atmosphere of a terrace over the Tuscan hills between Terricciola and Crespina, a romantic dinner that, among the various courses, welcomes a protagonist: Tagliatelle and Truffle!
Tagliatelle with Tuscan truffle
Ingredients: (Serves 2 people)
1 black Tuscan truffle 30 gr about
200gr. of Tagliatelle (fresh pasta) or 150gr. (dry pasta)
100 gr. of butter
3 tablespoons of extra virgin olive oil
4 tablespoons Parmigiano Reggiano
1 ladle of cooking water
Plunge Tagliatelle in boiling salted water
Meanwhile, melt the butter in a saucepan
Pour a ladle of cooking water to the parmesan (maybe in a bowl) and stir to have a creamy moisture
In a cup grate half a Truffle very thin; pour in the extra virgin oil
Drain the Tagliatelle, but not too much, pour them in the bowl with the “creamy” parmesan, add the thinly sliced truffle and mix well
Pour the Pasta into plates, shaving the remaining truffle on the top.