Tagliatelle with Truffle, Royal Sauce and Truffle Butter

Ingredients (for 4 people):

• 250 g of truffle tagliatelle Lina sapori e delizie
• 40 g of truffle butter Lina sapori e delizie
  
• 120 g of royal truffle sauce Lina sapori e delizie
• 50 ml fresh cream (optional, for a smoother cream)
• freshly ground black pepper to taste
• fresh truffle shavings (optional, for an extra gourmet touch)
  

Preparation:

1. Bring a pot of salted water to a boil and cook the truffle tagliatelle for only 6 minutes, instead of the time indicated on the package.
2. In a large pan, melt the truffle butter over low heat.
3. Add the royal sauce and, if necessary, a little cream to make it creamier. Stir gently to combine the flavors.
4. Drain the tagliatelle al dente, reserving some of the cooking water.
5. Pour the pasta directly into the pan with the sauce and add 1-2 tablespoons of cooking water to emulsify.
6. Mix well until you get a rich and creamy sauce.
   
7. Serve immediately, garnishing with fresh truffle shavings, if available, for an irresistible final touch.

Tips:

• Pair with a structured white wine such as a oaked Chardonnay or a Gavi di Gavi, which will enhance the truffle without overpowering it.
• To add an extra touch to the recipe and make it even more special, I suggest three gourmet variations:

 Crunchiness with Walnut and Parmesan Crumble 🥜🧀
👉 Add a crunchy note to balance the creaminess of the sauce!

• coarsely chop 30 g of walnuts and mix them with 2 tablespoons of grated Parmesan cheese
• toast the mixture in a pan for 2 minutes over medium heat until golden brown
• sprinkle the crumble over the tagliatelle before serving.

Aroma and Color with Grated Cured Egg Yolk 🍳✨
👉 A chef's touch! Cured egg yolk adds savoriness and color.

• cover an egg yolk with a mix of salt and sugar (50/50) and let it marinate in the fridge for 8 hours
• rinse it gently and let it dry for 30 minutes
• grate the yolk over the tagliatelle just before serving.
  

How to make cured egg yolk 🥚✨

1️⃣ Prepare the marinade

In a bowl, mix 100 g of fine salt and 100 g of sugar (50/50 ratio).
Pour half of the mixture into a shallow container.

2️⃣ Add the yolks

Carefully separate the yolks from the whites, being careful not to break them.
Gently place the yolks on the bed of salt and sugar, leaving a little space between them.

3️⃣ Cover and let marinate

Cover the yolks with the rest of the salt and sugar mixture.
Refrigerate and let rest for 8-12 hours (more time = more flavor and firmness).

4️⃣ Rinse and dry

After the marinating time, take the yolks and rinse them gently under cold running water to remove the salt and sugar.
Dry them with paper towels and let them rest for 30 minutes on a rack or on absorbent paper.

5️⃣ Ready to be grated!

At this point, the yolk has a firm but soft consistency.
You can grate it directly over the truffle tagliatelle for a super gourmet effect!  

Extra tip: If you want to store them longer, you can further dry them by placing them in the oven at 60°C for 1 hour or leaving them to air dry for 24 hours.

An Umami Explosion with Sautéed Porcini Mushrooms 🍄🖤
👉 Perfect for enhancing the truffle with an earthy and intense flavor!

• slice 100 g of fresh porcini mushrooms thinly
• sauté them in a pan with 1 tablespoon of truffle oil and a whole garlic clove (which you will then remove)
• arrange them over the tagliatelle when plating.

🔥 Perfect mix?
Combine the crunchy crumble with sautéed mushrooms for an even richer and gourmet dish!

 

An elegant and super creamy first course, perfect for truffle lovers! 🖤✨

Enjoy your meal!