TAGLIOLINI WITH TRUFFLE 250G
Truffle Tagliolini is a luxurious Italian pasta dish that combines the rich flavors of truffles with the delicate taste of tagliolini pasta. Here's a brief overview:
Ingredients:
- Tagliolini pasta (thin, flat noodles made from egg and flour)
- Fresh truffles (usually black or white)
- Truffle oil or butter
- Parmesan cheese
- Salt and pepper
- Fresh parsley or thyme (optional)
Preparation:
1. Cook the tagliolini pasta al dente.
2. Slice the fresh truffles into thin strips.
3. In a saucepan, combine truffle oil or butter with the sliced truffles and heat gently.
4. Add the cooked pasta to the truffle sauce and toss to combine.
5. Season with salt, pepper, and Parmesan cheese.
6. Garnish with fresh parsley or thyme, if desired.
Characteristics:
- Rich, earthy flavor from the truffles
- Delicate texture from the tagliolini pasta
- Aromatic and savory, with a deep umami taste
- Often served as a main course or special occasion dish
Variations:
- Some recipes add other ingredients, like cream, garlic, or mushrooms, to enhance the flavor.
- Different types of truffles (e.g., black, white, or summer) can be used, each with unique flavor profiles.
- Truffle Tagliolini can be paired with other ingredients, like foie gras or caviar, for added luxury.
This dish is a decadent treat for truffle lovers, showcasing the prized fungi's unique flavor and aroma. Buon appetito
Durum wheat semolina pasta with truffle.
Ideal with all truffle sauces, with butter, cheese and cream.
Ingredients: Durum wheat samola, eggs, truffles (Tuber aestivum Vitt.) 2%, powdered porcini mushrooms (Boletus Edulis and related group), flavourings. Allergens: Wheat and egg.
Country of cultivation and milling of wheat. Italy.
Average nutritional values ​​per 100 g:Energy 1563/368 Kj/Kcal, fats 1.4 g of which saturated 0.3 g, carbohydrates 75 g of which sugars 3.7 g, proteins 12 g, salt 0.03 g.
Storage: Store in a cool, dry place.
Expiry: 35 months.
Produced for Boscovivo Tartufi ICA in Località Piano 32, 12060 Novello (CN) Italy
