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 20 gr about
200gr. of Tagliatelle (fresh pasta) or 150gr. (dry pasta)
120 gr. of butter (1 1/2 stick)
3 tablespoons of extra virgin olive oil (or truffle oil)
4 tablespoons Parmigiano Reggiano
1 ladle of cooking water
Procedure:
Plunge Tagliatelle in boiling salted water
Meanwhile, melt the butter in a saucepan
Pour a ladle of cooking water into the parmesan (maybe in a bowl) and stir to have a creamy moisture
Melt the butter, add the parmigiano (maybe in a bowl), a bit of truffle oil to it, and then put in some truffle shavings so that all the aromas are released.
Once the pasta is cooked, toss it with this creamy mixture, and then you can add some fresh truffle shavings on top, maybe a little more oil if needed.
It’s important that everything stays nice and liquid, and that the butter hasn’t solidified. Also, when you dress the pasta, keep it al dente!
Drain the Tagliatelle, but not too much, pour them in the bowl with the “creamy” parmigiano, add the thinly sliced truffle, and mix well
Pour the Pasta into plates, shaving the remaining truffle on top.
Buon appetito!
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