Tagliolini With Butter And White Truffles Recipes
TAGLIOLINI WITH BUTTER AND WHITE TRUFFLES
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
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
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
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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- Bring a large pot of water to a rolling boil over high. Season lightly with salt. Add pasta, and stir gently with tongs. Boil until pasta is cooked but still slightly chewy, about 2 minutes.
- While pasta cooks, melt 1/4 cup butter in a large skillet over high. Using tongs, transfer cooked pasta to skillet, and stir to evenly coat with butter. Use a ladle to add about 1 cup pasta cooking liquid to skillet, and continue stirring rapidly. Add remaining 1/4 cup butter, and shake and stir pan until the simmering water reduces slightly and forms a creamy sauce that clings to the pasta. Remove from heat, sprinkle pasta with cheese, and continue stirring until pasta partially absorbs cooking liquid and forms a creamy sauce. If pasta looks dry, add a splash more cooking liquid. Divide pasta among 4 bowls, and top with shaved truffles. Serve immediately.
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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.
- In the meantime wipe the truffle with a damp cloth to remove any soil particles and grate half of it.
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- To make tagliolini with truffle butter, first heat 1 small chopped shallot and 1/4 cup dry white wine in a frying pan.|Once the wine is reduced by half, reduce the heat to minimum and add 1 1/2 cups butter, a pinch of white truffle paste, and 3-4 tbsp cold water to reduce the heat.
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