Cipriani Tagliolini with Truffles

October 29, 2012 5:55:27 PM EDT

Total Recipe Time: 10 to 15 minutes 

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler


 

1.

Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

2.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package). When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.

3.

Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

4.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.


Makes 2 to 3 servings

Funded by Ina Garten’s Back to Basics Cookbook

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Cipriani Tagliolini with Truffles

October 26, 2012 5:50:43 PM EDT

Total Recipe Time: 10 to 15 minutes 

At least 3.52 Oz white truffles (100 g)
8.82 Oz dried white Cipriani Tagliolini (250gr)
4.6 Oz unsalted butter, softened (130G)
5-6 tablespoons grated Parmesan cheese (40-45g)
Salt


 

1.

Clean the truffles by carefully brushing away all dirt and sand clinging to them. Do not use water. Also, put 6 plates in a 200° (95/1/4) oven to warm.

2.

Bring a large pot of water to a boil. Salt the boiling water, add the pasta, and cook for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it.

3.

Drain the pasta. Put the softened butter, and cheese on the hot pot, return the pasta in the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined. Season the pasta with a little salt.

4.

Serve the pasta on the heated plates and, using a truffle slicer, shave about 20 very thin slices of truffle over each portion. Reserve the remaining truffles until half of each portion has been consumed, then shave a little more truffle over each plate to renew the flavor.


Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar

0 Comments | Posted in Recipes By Pasta Cheese