Cappelletti al tartufo - filled pasta in truffle sauce
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This is a delicious dish, and it
could not be otherwise given the simplicity and deliciousness of the
ingredients.
The cappelletti dough for this dish should be rolled less subtle than that for broth, but do not overdo it, as the taste of the pasta mustn’t be dominant over that of the stuffing!
An important note: Never cook cappelletti or any other pasta in broth, if it is to be served with a sauce! The fat of the broth will prevent the sauce from sticking to the dough.
The cappelletti dough for this dish should be rolled less subtle than that for broth, but do not overdo it, as the taste of the pasta mustn’t be dominant over that of the stuffing!
An important note: Never cook cappelletti or any other pasta in broth, if it is to be served with a sauce! The fat of the broth will prevent the sauce from sticking to the dough.
INGREDIENTS
black truffle
butter
parmesan
black truffle
butter
parmesan
PREPARATION
Cappelletti are cooked in plenty of salted water. Meanwhile, grate the truffle thin.
Drain the pasta well, put it into a serving dish and add finely grated black truffle.
Mix it well, taking care not to break the pasta and add plenty of butter and a sprinkle of parmesan cheese.
In this way the truffle will remain well attached to the pasta, without slipping away.
Cappelletti are cooked in plenty of salted water. Meanwhile, grate the truffle thin.
Drain the pasta well, put it into a serving dish and add finely grated black truffle.
Mix it well, taking care not to break the pasta and add plenty of butter and a sprinkle of parmesan cheese.
In this way the truffle will remain well attached to the pasta, without slipping away.
