Tagliolini with Parmesan and Truffle

Pasta prepared in a melted cheese wheel, finished with a touch of white wine and black truffle.

Tagliolini with Parmesan and Truffle

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Mukhrid Payziev

Recipe author

Mukhrid Payziev

Ingredients

Portions :

1

Tagliolini pasta (fresh, homemade)

100 gram

Grana Padano or Parmigiano Reggiano cheese

70 gram

Black truffle (Italy)

3 gram

Extra virgin olive oil

10 gram

White dry wine

50 milligram

Salt

1 gram

step

droplet

1

chef

A cavity is cut in the center of the cheese wheel. White wine is poured into it and ignited — this allows the alcohol to burn off while leaving a delicate wine acidity. Once the flame subsides, the inside of the wheel is gently scraped — the wine blends with the melted cheese, creating a unique creamy sauce.

step

droplet

2

chef

Cook fresh tagliolini in salted water until al dente, drain.

step

droplet

3

chef

Place the prepared paste directly on the head along with the melted cheese and mix until it reaches a creamy consistency.

step

droplet

4

chef

 Add a little olive oil and a pinch of salt.

Serve

droplet

5

chef

The pasta is placed on a plate and garnished with thin slices of black truffle and a drizzle of aromatic oil.

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