Tagliolini with White Truffle
Tagliolini with White Truffle
Tagliolini with White Truffle

Tagliolini with White Truffle

CHF 14.90
CHF 14.90
Description

Bronze drawn and cut according to According to the tradition of Campofilone, these tagliolini are left to dry slowly and at a low temperature to eliminate any residual moisture. This allows the pasta to perfectly absorb the sauce and condiments. Its characteristics are thinness, elasticity, a delicate aroma and a intense flavor which in this case comes enhanced by our truffle. Quality raw materials to be cared for and pampered in the kitchen to bring to the table a unique and precious delicacy.

Weight: 250 gr.

Recipes

Tagliolini from Campofilone with Truffle, Pecorino and Toasted Hazelnuts

Ingredients for 2 people:

  • 250 g of Campofilone tagliolini with truffles
  • Fresh truffles or summer truffle carpaccio
  • 50 g of grated Pecorino Romano DOP
  • 50 g of peeled hazelnuts
  • 30 g of extra virgin olive oil
  • Salt and pepper to taste

Procedure:

  1. Toast the hazelnuts in the oven at 160°C for 10 minutes. Once ready, chop them coarsely with a knife.
  2. Cook the tagliolini in plenty of boiling salted water.
  3. In a pan, add the oil and hazelnuts, cook for 2 minutes, then drain the tagliolini and stir vigorously.
  4. Adjust the creaminess with the pecorino cheese off the heat.
  5. Complete the dish by grating some fresh truffle or adding some slices of truffle carpaccio.

Advice:

For an extra touch of flavor, add a few drops of truffle oil before serving.

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