Tagliolini with black truffle

Name: Tagliolini with black truffle
Yield: Serves 2
Cuisine: Italienisch
Ingredients: 120 g egg tagliolini (Pastificio Morelli); 150 ml cream; 40 g butter; 40 g sauce with summer truffle, mushrooms & black olives – Tesori del Matese; 5 g potato starch (for thickening); 50 ml truffle brine (salamoia); 1 l water; 70 g salt; 30 g fresh truffle

Introduction

Bring the heart of Italy straight into your home. Thanks to Toscana Bella, we bring carefully selected Tuscan excellence straight to your kitchen.

Two stars make this dish an unforgettable experience:

The egg tagliolini from Pastificio Morelli: Firm to the bite, full-bodied and with the perfect rough texture to soak up the sauce.
The Salsa Tartufata from Tesori del Matese: Intense, aromatic and seductive: it coats every forkful in pure luxury.

Every bite is pure pleasure: what makes the difference is the quality of the ingredients, chosen with passion.

Ingredients

Serves 2

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 (to thicken)

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 Tartufata...

Method

1. Make the brine: Bring the water and salt to the boil. Chop the truffle and put it in a 250 g jar. Pour over the boiling water, seal and leave to cool. (Tip: kept in the fridge, this brine will last up to 30 days!).

2. Make the sauce: Warm the cream and butter in a small pan. Add the Salsa Tartufata from Tesori del Matese and the starch. Stir until you have a velvety cream. 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 them straight into the truffle sauce until perfectly glossy.