Recipe from Toscanini: Tagliolini with black truffle

From orecchiette alla pugliese, the signature pasta of Puglia with broccoli, garlic and anchovies, to pasta with a rich sauce of braised oxtail; every city or region in Italy has its own classics. In the pasta book by restaurant Toscanini, you’ll find an enormous number of pasta dishes. Including the recipe for these tagliolini with black truffle: divinely delicious!

Black truffle isn’t that expensive at all, especially compared with white truffle. Raw, black truffle doesn’t have much aroma; you need to warm it slightly to release its earthy flavor and fragrance. White truffle, on the other hand, should be used raw. Only a few ingredients are needed to make this delicious pasta. Because this pasta has such a delicate flavor, we like to serve it as a small (intermediate) course. The quantities have been adjusted accordingly.

How to make tagliolini with black truffle

• Briefly rinse the truffle under cold running water to remove most of the soil. Brush the truffle thoroughly clean with a small brush. Leave it to dry.
• Just before preparing the pasta, shave slices from the truffle with a truffle slicer. If you don’t have one, you can also use a vegetable peeler.
• Heat the olive oil with the butter in a wide pan and gently sauté the garlic, barely allowing it to color.
• Remove the garlic clove and take the pan off the heat. Add three-quarters of the truffle slices to the pan, reserving the rest for decoration. Add a pinch of salt and stir carefully. Above all, don’t let it get too hot.
• Put a pan with 3 liters of water on the stove. When the water boils, add 11/2 level tablespoons of salt (this is approximately 8 grams of salt per liter of water). Add the pasta to the pan and stir with a wooden spoon. Cook it al dente according to the instructions on the package. If the pasta is fresh, cook it for 1 more minute once it floats to the surface.
• Remove the pasta from the water with tongs and add it to the sauce. Add a little pasta water and the Parmesan cheese. Stir with the tongs until a beautiful, creamy sauce has formed.
• Divide among warm plates and garnish with extra truffle.

Title: Toscanini
Author: Maud Moody & Leonardo Pacenti
Price: €35
Publisher: Carrera Culinair

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