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.
    truffle_tagliolini_pasta_recipe_1 truffle tagliolini pasta recipe 2 truffle tagliolini pasta recipe 3 truffle tagliolini pasta recipe 4
 Truffle Tagliolini by Camilla Isley Nov-25-2015

Ragù Bolognese

Prep time: 10 min
Cook time: 2 hours 50 min
Total time: 3 hours
Yield: 6/8 servings

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 3.5 oz Shallots
  • 3.5 oz Celery
  • 3.5 oz Carrots
  • 10 oz Tomato Puree
  • 1/2 Bottle Red Wine
  • 1 Spoon Olive Oil
  • Salt
This is one of the most famous Italian Sauces. It takes a while to make because it has to cook slowly, but homemade Ragù is simply delicious. I usually make a lot of it and freeze the rest in many one-serving portions.
  1. Prepare all your ingredients, then start by mincing all the vegetables. I use the food processor.
  2. Brown the vegetables in a frying pan adding the olive oil and a pinch of salt.
  3. Add all the meat and salt it. Break the meat down with a wooden spoon until it is well mixed with the vegetables (third picture). Cook on a slow fire until the meat no longer appears pink.
  4. When the meat is cooked and it has absorbed most of its fat, sprinkle it with the red wine. Let it cook until most of the liquids are absorbed.
    5 6 7 8
  5. Add the tomato puree, mix it in well, and let the sauce cook for at least another half a hour.
  6. Your homemade Ragù is ready. The traditional pasta pairing is with tagliatelle or fettuccine. Another popular one is spaghetti of course.
  7. You can also use Ragù to make a crostini or  bruschetta appetizer. Toast or grill the bread on both sides, add the Ragù on top and  serve immediately.
  8. I also love to serve Ragù on top of Italian Polenta, finer corn grits, trust me it is exquisite. (Final picture.)
    5 6 7 8
Ragù Bolognese by Camilla Isley September-20-2015

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