Taglierini with truffle
Eating and drinking
Serving 4 persons
Ingredients: 350gr fresh eggs-made Taglierini pasta – 100gr butter – 200gr cream – 100gr white truffle – salt and ground pepper.
Preparation: heat the butter (do not boil it, just meld it) in a pan, add the truffle cut into small slices, salt and pepper as much as needed and leave it to rest for about one hour.
Add the cream, put it back on the cooker for few minutes and stir well. Take half of the sauce out from the pan and put the already cooked taglierini in the remaining one. Serve the taglierini now in the bowls, pour on the remaining sauce and spread on it some very thin truffle slices and serve.
