Maltagliati Al Tartufo Nero

August 28, 2017

When working with truffles, there are a few things to keep in mind. First, keep it simple, don't add too many ingredients that would cover up the flavor of the truffles, particularly any food items that are high in acidity. Secondly, because the flavor of the truffle disappears more quickly than other items, it is important to keep the cooking time limited. After a day of hunting the truffles with the pigs, we would return home for a royal evening of fresh pasta and truffles. As a side

• 1 lb Pappardelle
• 4 oz White onion cut julienne
• 4 oz Prosciutto diced
• 4 oz of Truffle thinly sliced
• 1 tblspn truffle zest
• 2 oz Butter
• 6 oz Cream
• 1 tspn White pepper
• 2 oz Chopped parsley

• Place prosciutto, onion and truffle oil in skillet and bring to medium heat • Begin bringing a pot of salted water to a boil • Add butter to skillet and melt • Add the cream, truffle oil, and white pepper to the skillet • At this point, add the pasta directly to the water • While the skillet is simmering bring to low heat and after 4 minutes add the pappardelle directly from pot of water to the skillet • Sprinkle truffle shavings over pasta and toss, (save a few truffle shavings to sprinkle on top for garnish) • Plate the pasta and garnish with parsley and truffle shaving

Nutritions

Calories
426

Sodium
393mg
16% DV

Fat
38g
59% DV

Protein
5g
10% DV

Carbs
9g
3% DV

Fiber
2g
10% DV