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Tagliatelle Al Tartufo Nero - Tagliatelle With Black Truffles

Italian.Chef's picture
Ingredients
  Dry egg tagliatelle 320 Gram
  Vegetable stock 200 Milliliter
  Butter 50 Gram
  Sparkling white wine/Cava 30 Gram
  Black truffles 25 Gram
  Onion 1
  Olive oil 1 Tablespoon
Directions

MAKING
1. Take a saucepan, add salted water and drop pasta and drain it out when half cooked.
2. Take a skillet, add some oil and butter, and lightly saute the black truffles along with chopped onion.
3. Add wine and boil until the alcohol completely evaporates.
4. Blend vegetable stock and semi-cooked tagliatelle and cook for another 2-3 minutes.

SERVING
5. Serve the Tagliatelle after topping with additional truffle mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta

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Average: 4 (16 votes)

1 Comment

Annemarie.Huber.Edmundowicz's picture
cannot wait to try this. Fell in love with truffled pasta in Tuscany.