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Truffle Tagliatelle – chef Enzo Neri

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The chef Enzo Neri proposes tagliatelle with truffles. A simple recipe of the tradition of the Upper Tiber Valley

Enzo Neri - truffle

In a pot cook the fresh tagliatelle in salted boiling water. Approximately 1 minute before the pasta is ‘al dente’, remove the pasta from the pot and drain, saving some pasta water.  Melt the butter in a saucepan and shave some truffle in it. Season with salt. Add the stock to make an emulsion. Add the drained pasta along with a little vegetable stock (or pasta water). If the pasta appears to be too dry, add some pasta water.. Saute everything together for a minute, so that the sauce thickens with the starch from the pasta. Transfer the pasta to a warm plate and top it with truffle shavings.

Enzo Neri - the Mag

Dough recipe if you make yourself:

  • 400 g “00” Flour
  • 100 g Semolina
  • 5 Eggs
  • or
  • 600 g of dry or fresh tagliatelle
  • Sauce
  • 40 g Butter
  • Truffle

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