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

T&C House sandwich
Summer is coming and everybody now likes easy and fast dishes to cook! So, when you have no ideas and your food storage is poor, there is only one thing that children and adults love: toast! It’s easy to make…
Mascarpone cheese sauce and Carpegna prosciutto ravioli egg pasta with truffle
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…
Carpaccio with truffle
Switch off your electric stove and switch on your taste buds! Hot weather make us cook fresh, easy and light recipes. Carpaccio is one of these recipes. With its flavour and the right combination could be a fast appetizer and…
Back To Top