Tagliolini with Summer Truffle
Tagliolini with Summer Truffle
Tagliolini with Summer Truffle

Tagliolini with Summer Truffle

CHF 12.90
CHF 12.90
Description

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

Weight: 250 g


Technical Data Sheet
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Ingredients: Durum wheat semolina, eggs 10%, summer truffle (Tuber aestivum Vitt.) 2%, water.

Storage: Store at room temperature shelter from light and heat source.

Directions: Cook in plenty of boiling salted water for 2-3 minutes and season to taste.

Product shelf life: 30 months

Nutritional values per 100g:
  • Energy value: 336 kcal
  • Fat: 2.40 g (of which saturated fatty acids 1.30 g)
  • Carbohydrates: 71.50 g (of which sugars 2.20 g)
  • Protein: 14.30 g
  • Salt: 0.30 g

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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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