In this autumnal recipe, black truffle from Norcia (a small town in Umbria)is combined with Tagliatelle, to make a truly exquisite dish.
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INGREDIENTS |
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Tagliatelle La Collezione Barilla |
250 |
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g |
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Shallot |
50 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Butter |
10 |
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g |
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Dry Marsala |
1 |
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small cup |
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Black Norcia truffle |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a saucepan with oil, brown the minced shallot and a few thin slices of truffle, try to obtain an evenly brown colour. |
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| 2. |
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Add the Marsala and let thicken. |
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| 3. |
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Cook the Tagliatelle La Collezione Barilla in plenty of salted water, drain them al dente and pour them in the saucepan. |
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| 4. |
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Sauté Tagliatelle briefly, also adding the butter and a couple of spoons of cooking water. Serve and garnish the dishes with sliced truffle. |
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CHEF'S NOTE |
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Clean the truffle with a soft brush under running water in order to remove land residue.
You can keep the truffle for a very long time in sand, sawdust or under oil. |
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For this aromatic, flavourful dish we suggest a soft, white wine such as a Gewürztraminer dell'Alto Adige or a Grechetto di Todi. |
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