Tartufo Tagliolini
Courtesy of chef M. Mataio Gillis, Co-Owner Ciao Thyme Bellingham,Washington www.ciaothyme.com
|
Ingredients
1 Package Ciacco Tartufo Tagliolini
8 Quarts boiling salted water ¼ cup Ciacco Truffle Oil ¼ cup Colli Etruschi MammaMia Orgnic Extra Virgen Olive Oil 2 Tbsp Casina Rossa Truffle Salt & Cheese 2 Tbsp breadcrumbs Fresh ground black pepper, to taste ½ cup Parmigiano Reggiano Cheese 1 fresh red Fresno or Anaheim chile, thinly sliced 2 Tbsp Italian Parsley, chiffonade |
Directions
Boil a large pot of water, salt to taste; cook the Tartufo Tagliolini pasta until al dente. The pasta shouldn't be too tender; it should have a nice bite or chew in its center.
Drain the finished pasta and place in a large bowl. Add ¼ cup Olive Oil and ¼ cup Truffle oil to the cooked pasta. Toss to combine. Allow to cool slightly, adding more oil as needed to keep the pasta from sticking. Toss the pasta with 2 Tbsp of Casina Rossa Truffle Salt & Cheese, 2 Tbsp of the Breadcrumbs, and half of the Italian parsley. Using a large fork or thin plating tongs, spin the pasta into nice nests and place on a platter. Garnish with more breadcrumbs, parsley, chile and a little more of Truffle Salt & Cheese To Serve
Just before service add ½ cup finely grated or microplane Parmigiano Reggiano to the top. This dish can be served hot or at room temperature
Buon Appetito!
|
