Tagliatelle with Norcia Truffles

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In this fall recipe, the Norcia black truffle (from the town of Umbria) blends beautifully with the Tagliatelle all'Uovo.

Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
25'
Nutritional values
per serving prepared according to this recipe.

Energy value
344 Kcal
- Protein
9 g
- Carbohydrates
47 g
- Fat
12 g

 
250 g
Shallots
 
50 g
Extra virgin olive oil
 
30 g
Butter
 
ten g
Dry marsala wine
 
one teacup
Norcia black truffle
 
as needed
Salt
 
as needed
Pepper
 
as needed

Preparation

1

In a saucepan, sauté the shallots in the oil, along with a few thin slices of truffle, cooking them lightly and uniformly.

1

Add the Marsala and reduce within a few minutes.

1

Cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, drain when al dente, and pour into the saucepan with the sauce prepared.

1

Briefly sauté the pasta with a few pats of butter and a couple tablespoons of cooking water. Garnish the plates with the truffle slices.

Chef's tips


Using a soft brush, clean the truffle under running water to remove any dirt. The truffle is a food that can be stored for long periods of time if placed in sand or sawdust; it can also be stored in oil, as long as it has been properly cleaned.

Suggested wine


For this aromatic dish with its persistent flavour, we recommend a white wine, soft, mature, and with an intense aromatic persistence, such as a Gewurztraminer from Alto Adige or a Grechetto di Todi.

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