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Boscaiola Fettuccine, Summer Sliced Truffle

Boscaiola fettuccine, summer sliced truffle

This morning I went shopping and I felt in love. It’s true, I agree with you, now it’s not the mushroom season, but sometime, you need to go out of rules. Sometimes you need to fulfill your desire.
After so long weeks at home , don’t you need to fulfill some desire?
My Boscaiola fettuccine with T&C summer truffle slices: I propose them to you today because they are easy, fast, and very appetizing … and they are not only the dish of Sunday!

Put the dried porcini mushrooms in a bowl with some water. After having cleaned pioppini mushrooms, fry them in a big fried pan with oil, garlic and the reydrated porcini mushrooms. Add salt and pepper. Boil green peas and fry them in oil with garlic and oil. Whisk them. Cook the sausages apart and add mushrooms. Cook the T&C Fettuccine with truffle in salt water, and then put them in a cooking pan with mushrooms and sausages. Add T&C Tartufata only at the last two minutes of cooking. Add the green peas to fettuccine and decorate the serving dish with the green peas sauce and T&C Sliced summer black truffle.


400 g T&C Fettuccine with truffle
2 pork sausages
250 g pioppini mushrooms
50 g T&C Dried porcini mushroom
250 g peas (fresh or frozen)
50 ml extra virgin olive oil
+ 50 ml for the sauce
80 g T&C Tartufata
2 garlic cloves
salt and pepper as required
chili pepper as required
45 g T&C Sliced summer truffle


Emanuele Scoccia

Born in Rome, a young newcomer  begins with the T&C...


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