It’s one of the classics of all classics in the Italian kitchen: pasta with truffle. A rich, creamy taste that fits nicely with earthly elements. No matter how simple this dish is, we just went loose when selecting the ingredients.
We looked around for an afternoon at La Scoperta in Antwerp and were seduced by the delicacies that we discovered, inspiring us to make an ink pasta with squid, samphire and sea fennel. You can read more about all that here.
For the pasta we went to our good Italian artisan friends again who make amongst others the Inaudi taglioni all’uovo, a refined dried pasta. The black truffles have been bought at the same shop.
The olive oil of I Greppi Di Silli, Leccino-type, combines nicely with the Parmesan cheese gratings and thus also this recipe. You can read more about the olive oil at the ink pasta and squid dish, another one of our articles.
- Tagliolini pasta
- Oyster mushrooms
- Olive oil
- Parmesan cheese
- Black truffle (fresh)
- Salt and pepper
How to prepare this pasta with truffle?
- Boil the pasta per the package directions.
- Bake the oyster mushrooms with a nice portion of garlic and olive oil.
- Add the oyster mushrooms to the cooked pasta.
- Finish with truffle and Parmesan cheese.
- Season with salt and pepper.