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
Fried fish and truffles
Chef Michele Pentucci presents the T&C fried fish and truffle
Risotto with Casciotta D’Urbino DPO cheese and white truffle

Lo chef Andrea Mainardi e T&C tartufi insieme per una ricetta deliziosa: Risotto al tartufo bianco e Casciotta di Urbino.

Beet root risotto and sliced truffle
If you need some good ideas for a quick and colorful recipe here we are with a ciauscolo (regional marche salame), red beetroot and bianchetto truffle carpaccio risotto. It is a very good solution for a light and tasty lunch,…
Mountain croissant
In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…
Back To Top