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

White truffle carbonara spaghetti
Yesterday I’ve cooked an apple pie for the first time. I’ve read an old recipes book and I’ve carefully followed  any  steps and  instruction, trying not to make mistakes. Only after having put it in hoven I realized that I…
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 tiramisù with truffle
What I like about happiness is its power to be replicable. Even if it would appear impossible, illogical and irrational, our memory has the power to renew the eco of an happy moment. That’s the reason why I see me…
Focaccia (flat bread) with truffle
I’ve been recently in Genoa. The most beautiful things very often are not visible at our eyes, in some ways hidden at us. That’s is what happens when you go around the city walking on the little lanes called “caruggi”.…
Back To Top