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Egg tagliolini with truffles, butter and culatello
05/03/2013 - Ingredients for 4 people: - 250 g Egg tagliolini with truffles "Caponi" - 100 g lactose free butter "Dalla Torre" - 50 g truffle butter "Savini Tartufi" - 150 g Culatello "Al Berlin Ghetto" - Extra Virgin Olive Oil "Gradassi" - Salt "Oro di Sicilia"
Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g Egg tagliolini with truffles "Caponi"
- 100 g lactose free butter "Dalla Torre"
- 50 g Truffle butter "Savini Tartufi"
- 150 g culatello "Al Berlin Ghetto"
- Extra Virgin olive Oil "Gradassi"
- salt "Oro di Sicilia"

Cook the Tagliolini with truffles for 2 minutes until al dente. Drain and place in a bowl.

Melt the butter and the Truffle butter in a pan and pour over the pasta.

Roast the culatello until crispy.

Serve the pasta and add to each serving of two slices of culatello.

Recommended wine: Villa Bolgheri DOC Doronatico






 


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