Butter and truffle tagliolini
Instructions
Brush the truffle, wash it and dry it.
In a pan melt the butter and insaporitelo with a pinch salt, pepper and nutmeg.
Boil pasta al dente, drain, transfer it onto warm serving dish, toss with melted butter, plenty of cheese and truffle slices.
Serve immediately.
The accompanying wine: Dolcetto d'Alba DOC, DOCG Chianti, Aglianico Del Vulture DOC.
Ingredients and dosing for 4 persons
- 280 g of type pasta noodles
- 80 g of butter
- 1 small white truffle
- Abundant of grated cheese
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 pinch of pepper