Discover the signature recipe of the Italian restaurant chain: truffle pasta. An idea that's very easy to make!
Prepare the truffle cream: melt 20 g of butter with 2 tablespoons of truffle oil.
In a skillet, add half a shallot and half of a 20 g truffle, chopped.
Then add 200 g of sliced mushrooms. Sauté for a few minutes.
Deglaze with 30 ml of white wine, stirring well with a wooden spatula to loosen all the residues. Let it cook on low heat for 10 minutes. Then blend.
In another saucepan, cook 400 g of mafaldine or linguine just shy of al dente in boiling salted water.
Mix 80 g of mascarpone with truffle cream in a saucepan and heat gently.
To finish, add the pasta, 70 g of grated cheese, and a little cooking water, if needed. Serve and grate the rest of the truffle over the plates.
0 servings
4
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EN