(servings for 2 people)
200 g fresh noodles (preferably egg noodles)
20-30 g fresh black truffle
30 g butter
1 clove of garlic (optional)
salt to taste
Grated parmesan cheese (optional)
(servings for 2 people)
200 g fresh noodles (preferably egg noodles)
20-30 g fresh black truffle
30 g butter
1 clove of garlic (optional)
salt to taste
Grated parmesan cheese (optional)
A classic and refined recipe for making truffle tagliatelle, a simple yet elegant first course perfect for bringing out the intense aroma of truffles.
Grate or thinly slice half the truffle (you will use the other half at the end).
In a frying pan, melt the butter over low heat with a whole clove of garlic (which you will then remove), then add the grated truffle and let it season for a minute. Turn off the heat.
Cook the noodles in plenty of salted water for 2-3 minutes (if fresh). Drain them, keeping a ladleful of cooking water aside.
Pour the noodles into the skillet with the butter and truffle, turn the heat on low, and stir well, adding a little cooking water if needed to blend.
Plate and top with thin slivers of the remaining truffle. If you like, add a pinch of Parmesan cheese (but not too much, so as not to cover the truffle aroma).