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

Preparation:

1. bring a large 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 a rich, creamy sauce is obtained
   
7. serve immediately, garnishing with fresh truffle shavings, if available, for an irresistible finishing touch.

Tips:

• pair with a full-bodied white wine such as a barrel-aged 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!

• roughly 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 cure in the fridge for 8 hours
• gently rinse it 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 curing mixture

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 some space between them.

3️⃣ Cover and cure

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

4️⃣ Rinse and dry

After curing, take the yolks and gently rinse them under cold running water to remove the salt and sugar.
Dry them with paper towels and let them rest for 30 minutes on a wire rack or 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 for 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 the sautéed mushrooms for an even richer and more gourmet dish!

 

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

Enjoy your meal!