Tagliolini With Butter And White Truffles Recipes

TAGLIOLINI WITH BUTTER AND WHITE TRUFFLES

Tagliolini with Butter and White Truffles image

Make and share this Tagliolini with Butter and White Truffles recipe from Food.com.

Provided by Strawberry Girl

Categories European

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

to taste tagliolini
to taste chicken stock
to taste salt
to taste butter
to taste white truffle, grated

Steps:

Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
Place the pasta on separate serving plates and grate a bit of white truffle over each.
You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.

Nutrition Facts :

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES

Tagliolini con Tartufo: Tagliolini with Truffles image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

Steps:

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

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Put a pan of water on to boil. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of the cooking water before draining.
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