Raffaello’s Palette

Raffaello’s palette

Ingredients for 4 person:

  • 250 gr. or 8,82 oz. egg tagliatelle
  • 45 gr. or 1½ oz. butter and white truffle
  • 20 gr or 0,7 oz. carpaccio (sliced bianchetto truffle in oil)
  • chicken or beef stock as necessary
  • salt as necessary
  • grated Reggiano Parmisan cheese to your liking

Preparation:

Cook the tagliatelle ‘al dente’ in plenty of salted boiling water. Drain and quickly return to the pan; toss on high heat, adding the butter and white truffle and the carpaccio ( sliced bianchetto truffle in oil ) diluted in a little stock. Sprinkle a dusting of Reggiano Parmesan cheese. Serve immediately.

STORY TO BE TOLD

Vegan hamburger
What I ‘m going to cook tonight? That is the question that every mum and dad ask to themselves, looking for healthy dishes, with a good balance from also a nutritional point of view, but tasty at the same time…
Polenta pie with truffle
It is a savory cake without using puffy or shortcrust pastry, but using a golden and tasty wholemeal polenta. Add a sauce made with Tartufata sauce, a little bit of robiola cheese, bacon and pan-fry porcini mushrooms. Put the cooked…
Salty Crumble with truffle
Spaghetti with black cabbage, speck, burrata and black truffle
Coming back to Rome it looks like coming back home. And then, when you leave Rome, you miss it. I miss red pizzas at the Campo dei Fiori bakery I miss the thousand of fountains, visiting a church and finding…
Back To Top