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First Course: Tagliolini with Butter and White Truffle

Tabella dei Contenuti

Tagliolini with White Truffle: the King of First Courses

Tagliolini with butter and white truffle is probably the most iconic and beloved recipe for showcasing this jewel of Italian gastronomy. Few ingredients, maximum aromatic expression. Few ingredients, maximum aromatic expression.

Ingredients (for 2 people)

  • 200 g fresh egg tagliolini
  • 40 g high-quality butter
  • 30 g Parmigiano Reggiano, aged 24 months (optional)
  • 20–30 g fresh white truffle
  • Salt, to taste

Method

  1. Bring a pot of salted water to a boil.
  1. In a pan, melt the butter over very low heat.
  1. Cook the tagliolini for 2–3 minutes.
  1. Transfer them to the pan with a ladle of cooking water.
  1. Gently toss until a glossy, creamy sauce forms.
  1. Plate and add freshly shaved white truffle.
  1. If desired, finish with a light dusting of Parmigiano.

Sommelier’s Tip

A vintage Champagne made exclusively from Chardonnay is perfect with this dish: elegant and velvety.

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