Truffle Tagliolini

truffle tagliolini pasta recipePrep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Difficulty: Easy

    • 2 tbsp Butter
    • 4 spoon Parmesan Cheese
    • 2 Eggs
    • 7 oz Tagliolini Pasta (or other long egg pasta)
    • 1 (0.25 oz)Truffle

Specific Tools:

    • Truffle Slicer

Of course, the star of this pasta is the truffle, but there are some tiny details that can make this dish even more delicious.

  1. My first secret starts days before the recipe. If you bought the truffle, but aren’t going to use it right away, I suggest storing it in the fridge in a container together with two eggs. Egg shells are porous and the truffle scent will penetrate them flavoring the eggs. Truffles can be stored this way for three to four days.
  2. Fill a pot with water and put it to boil. Take out your container with the eggs and truffle. Take out the eggs and separate the whites from the yolk. Set the whites aside (you can use them to make a savory omelette the following day.)
  3. When the water boils, salt it, and throw the pasta in. Meanwhile, mix the eggs, Parmesan cheese, and butter (gently melted.)
  4. When cooked, dry the pasta and mix the sauce in. Plate and sprinkle with thin slices of truffle. You will need a specific instrument to slice truffles as normal graters are usually too thick.
  5. Tip if you don’t use the entire truffle. Gently melt some butter in a small glass jar, throw the truffle in when the butter is at room temperature, and freeze.
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 Truffle Tagliolini by Camilla Isley Nov-25-2015

Four Cheese Risotto

Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Difficulty: Easy

    • 1 tbsp Butter
    • 1 Shallot
    • 12 oz Arborio Rice
    • 4 cup Vegetable Broth
    • 1 cup Dry White Wine
    • 2 oz Gorgonzola or Blue Cheese
    • 2 oz Cream Cheese
    • 2 oz Jack Cheese
    • 2 oz Parmigiano Reggiano
    • A Pinch Salt and Pepper
  1. Prepare all your ingredients and warm up or make the broth.
  2. Warm the butter in a frying pan, thinly slice the shallot and toss it in. Let it cook for five min. (It shouldn’t become brown.) Toss in the rice and stir constantly, it has to absorb the butter and become almost transparent. Add the wine and stir until the alcohol is completely evaporated.
  3. Add the warm broth (I keep it boiling in a separate pot) one ladle at the time. When one ladle is completely absorbed, not before, add another one. Do this for about 20 min, check the rice cooking time. Whenever during the cooking process sprinkle with a pinch of salt.
  4. Use one ladle of broth to melt the cream cheese and jack cheese to create a creamy, even blend (use a hand blender for better results). Just before the rice is cooked add the creamy mixture and let it dry a little.
  5. Lower the fire to a minimum and add the remaining cheeses. Stir until you have an even texture.
  6. Serve warm. Plate the risotto and sprinkle it with some additional Parmigiano and a pinch of black pepper.
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 Four Cheese Risotto by Camilla Isley Oct-19-2015