This recipe serves four to five people.
Truffle tagliatelle pasta this is an easy recipe to prepare, and you might find it one of the tastiest pasta dish you've ever had in your life.
Ingredients:
*1.1/2Lb. Tagliatelle pasta, either Fresh or from De Cecco
Boil a pot of water by swirling the salt three to four times above the water for taste; make sure it tastes like soup water.
Cut the sausage casing by using only the meat and throw away the casing.
Pour some warm water in a small cup and soak the Porcini mushroom for 30-60 minutes, before using.
Poor the extra virgin olive oil in a large pan, sauté the onions, gently break the sausage meat into smaller pieces into the frying pan sauté all the ingredients. Take the Porcini mushroom out of the water and squeeze as much water from them as you can, keep the porcini water in the same cup. Take the Porcini cut and add them to the ingredients in the pan. Now you are at the point to salt and pepper the sautéed ingredients.
Add the red wine and simmer for five minutes on low fire. Now add the cherry tomatoes let it simmer for another half-hour. Finally add the chopped parsley.
Turn your fire on low to keep it warm.
Strain your fresh pasta (only 3 minutes of cooking in the boiling water) or, if you are using regular pasta
( 10 to15 minutes of cooking time)strain and make sure it is Al Dente.
Now add the pasta to the ingredients and mix it very well, turn the fire off and add the grated Parmigiano cheese, more parsley on top and prepare your plates.
Here comes the magic, pour the truffle oil on the pasta in the plate maybe tree to four drops per plate would be fine, just do this before serving. You should be able to serve four to five people if you like smaller portions.
Enjoy
Truffle tagliatelle pasta this is an easy recipe to prepare, and you might find it one of the tastiest pasta dish you've ever had in your life.
Ingredients:
*1.1/2Lb. Tagliatelle pasta, either Fresh or from De Cecco
- Two small links of Sausage Sweet
- 1cup of dried procini mushrooms (or any dry mushroom)
- White truffle oil if you'd like the real truffle you can find it in Jars
- 1 cans 8oz. Cherry tomatoes or fresh tomatoes will do as well
- 3 tablespoons of extra virgin olive oil
- 3 cloves of garlic chopped
- Freshly grated Parmigiano cheese as much as you’d like
- Parsley finely chopped generally 1. 1/2 cup would suffice
- 1/2 cup of dry red wine
Boil a pot of water by swirling the salt three to four times above the water for taste; make sure it tastes like soup water.
Cut the sausage casing by using only the meat and throw away the casing.
Pour some warm water in a small cup and soak the Porcini mushroom for 30-60 minutes, before using.
Poor the extra virgin olive oil in a large pan, sauté the onions, gently break the sausage meat into smaller pieces into the frying pan sauté all the ingredients. Take the Porcini mushroom out of the water and squeeze as much water from them as you can, keep the porcini water in the same cup. Take the Porcini cut and add them to the ingredients in the pan. Now you are at the point to salt and pepper the sautéed ingredients.
Add the red wine and simmer for five minutes on low fire. Now add the cherry tomatoes let it simmer for another half-hour. Finally add the chopped parsley.
Turn your fire on low to keep it warm.
Strain your fresh pasta (only 3 minutes of cooking in the boiling water) or, if you are using regular pasta
( 10 to15 minutes of cooking time)strain and make sure it is Al Dente.
Now add the pasta to the ingredients and mix it very well, turn the fire off and add the grated Parmigiano cheese, more parsley on top and prepare your plates.
Here comes the magic, pour the truffle oil on the pasta in the plate maybe tree to four drops per plate would be fine, just do this before serving. You should be able to serve four to five people if you like smaller portions.
Enjoy
I would like to introduce you to a special recipe that I've learned to prepare from Tuscan friend of mine. Originally from from Pisa Toscany, this man used truffles in many dishes and here is one oth them. Thank you Rino Gnesi.
I you have ever had Truffle before, you know what to expect of this dish. Tagliatelle pasta sprinkled with white truffle oil.
I you have ever had Truffle before, you know what to expect of this dish. Tagliatelle pasta sprinkled with white truffle oil.
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