Recipes with Truffles

Taglierini Con Tartufo

If you don't know very much about truffles, the world's most expensive food, then have a quick read of my truffle guide. If you don't have a clue about Piedmont then discover Piedmont here.

Here then is the recipe...

• 0.8 lb. of fresh – Taglierini pasta (400g)

• 4 tbsp of butter (60ml)

• 2 tbsp of freshly grated fontina cheese (30ml)

• Freshly grated truffles

• A half litre/1 pint of milk

• 2 egg yolks

Cooking Instructions

1. Pour the Taglierini into a pot of slightly salted boiling water.

2. In another saucepan melt the butter. Once melted lower the heat and add the fontina cheese and milk. Whisk until the cheese starts melting and then add in the egg yolks and grated truffles. Make sure you don’t let it boil as the result will be a scrambled disaster. The consistency must be like a thick cream.

3. Drain the pasta and add in the sauce to the pasta.

4. Serve with grated truffle shavings.

The taste of the truffles perfectly offsets the taste of the cheese, pasta and milk. It is not really too important what color truffles you use, either white or black will be just fine.

Piedmont is famous for the white ones which are the most prized.

Another way to try truffles is to grate them over a fried egg. Sounds silly but tastes great!

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