Truffle Tagliolini by Gianni Caruso
Truffle sauce
Reduce the mushroom sauce, truffle sauce and tartufata together.
Ensure good balance and texture.
Add the cream, season with salt and pepper and reduce to desired consistency.
| 20 g | truffle sauce |
| 20 g | mushroom sauce |
| 60 g | tartufata |
| 200 ml | cream |
| Salt | |
| Pepper |
Pasta
In a second saucepan, cook 400 g of fresh tagliolini.
Note: with fresh pasta, cooking time is only 2 minutes.
| 400 g | fresh tagliolini |
Finishing
Take a spoon of the cooking water and add it to the truffle cream.
Drain the pasta and mix with the sauce.
Cook for 1 minute.
Serve and grate the truffle over the plates.
| 20 g | fresh truffle |
