Tartuflanghe tagliolini with Barolo and truffle. A great combination between the prince of the wines of the Langhe area and the truffle. This recipe proposes the rarest flavour from Piedmont enhanced by the high amount of eggs.
Serving suggestions: bring 2 litres of water to boil adding the salt. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan Cheese and serve immediately.
Ingredients: durum wheat semolina, eggs 20%, DOCG Barolo wine 4%, Summer truffle (Tuber aestivum Vitt.) 3%, powdered beetroot, flavours, double tomato concentrate. Allergens: may contain soy and mustard.
Dichiarazione Nutrizionale per 100g / Nutrition declaration for 100g
Energia / Energy 1676 kJ / 396 kcal
Grassi / Fat 3,7 g
di cui acidi grassi saturi / of which saturates / 0,9 g
Carboidrati / Carbohydrate 74 g
di cui zuccheri / of which sugars 2,2 g
Proteine / Protein 15 g
Sale / Salt 0,11 g
Editor's note: Our risottos came to be in the 80s, through experimentation with the use of innovative techniques. The quality of freeze dried premium ingredients and the easy preparation make our ready Truffle Risotto a delicious quick preparation. It’s a unique product of the highest quality, suitable for today’s modern lifestyle. [Alba, Piedmont - Italy]
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