For people who appreciate and crave the fragrant earthy taste of White Truffles but cannot afford the cost of the coveted and rare delicacy use this alternative approach to an age old dish.
TAGLIOLINI AI OLIO AL TARTUFO BIANCO
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Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley
Ingredients
- 1 pound, Fresh tagliolini pasta
- 6 cups, chicken stock or water
- dash, sea salt
- 6 ounces, unsalted butter
- 2 ounces, il Fustino White Truffle Oil
Directions
Cook tagliolini in chicken stock or water until
Add salt to stock to taste
Drain and gently toss pasta with butter
Dress pasta dish with white truffle oil
Serve immediately.
