Tagliolini with Creamy Truffle Sauce
This is how you do it
Put water to boil in a pot and add salt and 1 tbsp of truffle oil. Add the tagliolini when the water is boiling, and let it cook for 4 minutes on medium high temperature.
Dice the shallot and press the garlic. Fry in a deep pan with the soya oil. Before the shallot gets transparent, add 1 tbsp of the truffle oil. After a minute on low temperature add half of the heavy cream. Use a stab mixer to make it smooth and foamy (you can use a whisk as well, but then it won’t get smooth). Put the pan back on the heat and raise the temperature to medium. Add salt and pepper and taste it several times, as the foam can trick your taste buds. Add the rest of the heavy cream and mix/whisk again. Back on the heat for a minute.
Add some more truffle oil to your cooked and drained pasta. Serve it on a plate with some creamy sauce over. Shave the black truffles on top and enjoy. Presto!
This is the black truffle I bought from Gutta på Haugen
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