Tagliatelle with white meat ragout and truffle. Choose our best products and make this delicious recipe yourself, following all the advice of chef Giorgio Nardelli of "Pasta di Aldo".
Recipe categories
Difficulty
Preparation time
15 minutes
Cooking time
50minutes
Nutrition table
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Ingredients
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Amalfi egg tagliatelle
Value
320 g
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EVO oil
Value
70 g
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Shallots
Value
70 g
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Carrots in brunoise
Value
50 g
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Celeriac brunoise
Value
50 g
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Garlic
Value
10 g
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Clear veal meat all cut with a knife
Value
200 g
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Pork tenderloin meat
Value
200 g
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Rabbit or chicken meat
Value
200 g
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Bouquet of spices (bay leaf, rosemary, sage and savory)
Value
to taste
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White wine
Value
to taste
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Clear background
Value
1000 g
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Brown bottom
Value
100 g
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Butter (for creaming)
Value
30 g
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Parmesan cheese (for creaming)
Value
30 g
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Black truffle
Value
30 g
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Evo Oil
Value
10 g
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Chives
Value
to taste
Title
Preparation steps:
Deep link
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Preparation steps template
Short
Preparation steps
Description
Brown shallots in extra virgin olive oil and cut into brunoise with garlic and a small amount of chopped lard, carrots and celery cut into brunoise.
Description
Add the white meat cut strictly with a knife into small dice. Season with salt and ground pepper and when browned, douse with dry white wine. Add the spice bouquet and white base.
Description
Cook for about 50 minutes on a gentle heat. When cooked, add the brown stock.
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Cook thetagliatelle in plenty of salted water for 5 minutes and risotto them in the white meat sauce with the addition of butter and Parmesan cheese. If necessary, add a little cooking water mixed with clear stock. Scent with thinly cut chives.
Description
Present tagliatelle on individual plates, decorate with a fine grating of Truffle. Drizzle with EVO oil.
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Ingredients for 4 people: