Tagliolini with black truffle

Introduction

Bring the heart of Italy directly to your home. Thanks to Toscana Bella, we bring carefully selected excellence from Tuscany directly to your kitchen.

Two main ingredients make this dish an unforgettable experience:

The Egg Tagliolini from Pastificio Morelli: Al dente, full-bodied, and with the perfect rough texture to absorb the sauce ideally.
The Salsa Tartufata from Tesori del Matese: Intense, aromatic, and seductive – it envelops every forkful with pure luxury.

Every bite is pure pleasure: the difference is made by the high-quality ingredients, selected with passion.

Ingredients

For 2 people

120 g Egg Tagliolini (Pastificio Morelli)

For the truffle sauce

150 ml cream

40 g butter

40 g Salsa with summer truffle, mushrooms & black olives - Tesori del Matese

5 g potato starch (for thickening)

50 ml truffle brine (Salamoia)

For the brine (Salamoia)

1 l water

70 g salt

30 g fresh truffle

...SHOP NOW - tagliolini ...

...SHOP NOW - salsa-mit-sommertruffel...

Preparation

1. Prepare the brine: Bring water and salt to a boil. Chop the truffle and place it in a 250g jar. Pour the boiling water over it, seal, and let cool. (Tip: This brine keeps in the refrigerator for up to 30 days!).

2. Create the sauce: Heat cream and butter in a small saucepan. Add the Salsa Tartufata from Tesori del Matese and the starch. Stir until a velvety cream forms. Finally, stir in 50 ml of the prepared brine.

3. Finish the pasta: Cook the tagliolini in plenty of salted water until al dente. Drain and toss directly in the truffle sauce until perfectly glistening.