TRUFFLE PASTE RECIPES

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TAGLIATELLE PASTA WITH BLACK TRUFFLE SAUCE | JERNEJ KITCHEN



Tagliatelle Pasta with Black Truffle Sauce | Jernej Kitchen image

Tagliatelle Pasta with Black Truffle Sauce is made in just 15 minutes. Rich, creamy butter black truffle sauce recipe that you can master quickly.

Provided by Jernej Kitchen

Total Time 15 minutes

Prep Time 15 minutes

Yield serves 2 people

Number Of Ingredients 7

170 g tagliatelle
2 tbsp olive oil
40 g butter
3 cloves of garlic
1 black truffle
3 tbsp beef (or vegetable) stock or water
20 g freshly grated parmesan cheese

Steps:

  • Cook the tagliatelle in salted boiling water. Cook until al dente, according to package instructions.
  • Crush the garlic cloves to release the flavor. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground black pepper, and the crushed garlic. Cook for about 30 seconds. Add about 1 tablespoon of freshly grated black truffle (about half of the truffle) and cook for another 30 seconds. Pour the stock (or water) into the skillet and stir well to combine. Remove the garlic cloves
  • Drain your tagliatelle (reserve about 50 ml of the cooking water). Add the tagliatelle to the sauce and toss to combine. Remove from the heat and grate the parmesan over the pasta. If necessary add the reserved pasta water to get a nice silky sauce. Grate the remaining fresh truffle over the pasta, then serve.

Nutrition Facts : ServingSize 2, Calories 425, SugarContent 0.1 g, SodiumContent 316 mg, FatContent 33 g, SaturatedFatContent 14g, TransFatContent 0.7 g, CarbohydrateContent 24 g, FiberContent 0.3 g, ProteinContent 7.9 g, CholesterolContent 80 mg

TRUFFLE PASTA MAFALDE RECIPE - OLIVEMAGAZINE



Truffle Pasta Mafalde Recipe - olivemagazine image

Using a showstopping pasta, such as wide-ribboned mafalde, with colourful radicchio and a quality pesto makes this dish much more than the sum of its parts

Provided by Anna Glover

Categories     Vegetarian

Total Time 20 minutes

Number Of Ingredients 7

olive oil 2 tbsp, plus a drizzle
lemon 1, ½ juiced
radicchio 1 large or 2 small, cut into thin wedges through the stem
mafalde (or other wide pasta) 400g
Belazu Truffle & Artichoke Pesto 165g jar
parmesan (or vegetarian alternative) 25g, peeled into strips
truffle oil, to serve (optional)

Steps:

  • Heat the grill to medium-high. Whisk 2 tbsp of oil with the lemon juice and a pinch each of salt and sugar. Toss the radicchio wedges through the dressing to coat. Transfer to a shallow tray, along with the remaining lemon half, cut-side up, and grill for 10-12 minutes or until softened and lightly charred, and the stems are tender when pierced.
  • Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes or until al dente. Drain, reserving a cupful of the cooking water, then tip the pasta back into the warm pan. Stir in the Belazu Truffle & Artichoke Pesto, season well, and add a splash of the reserved water, if needed, to loosen the sauce and coat the pasta. Fold in the radicchio and divide between warmed bowls or serve on a large platter. Squeeze over some of the charred lemon and cut into wedges to serve alongside. Scatter with the parmesan shavings and a drizzle of truffle oil, if you like.

Nutrition Facts : Calories 537 calories, FatContent 23 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 6 grams fibre, ProteinContent 17 grams protein, SodiumContent 1000 milligrams of sodium

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