Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 29%, summer truffle cream 3% (summer truffle Tuber aestivum Vitt.
50%, water, salt, flavoring)
Format
Long pasta
Thickness of the pastry
0,7 - 1,1 mm
Width
4 mm
Appearance
Bright yellow color with dark truffle dots, rough and porous pastry
Bouquet
Typical of egg pasta with intense notes of truffle
Useful Info
Product lifespan
18 months from the production date
Food container
Store in a cool, dry, well-ventilated place, away from heat and light sources.
Allergens
Gluten, eggs
May contain soya and mustard
Average nutritional values (per 100g)
KCAL: 358
KJ: 1512
Fat: 4,6 g of which saturated 1,6 g
Carbohydrates: 62 g of which sugars 1,6 g
Protein: 15 g
Sale: 0,15 g
Cooking methods
Cook in plenty of salted water (about 2 litres per 100 g of pasta).
Immerse the pasta without stirring for the first minute to preserve its length.
Cook over high heat for 4–6 minutes, then season to taste or stir to enhance the aroma and flavour.
structure
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Truffle tagliatelle with cardoncelli and lobster
Bring the water to a boil in a large pot. Boil the body of the lobster for 6 minutes and the claws for 3 minutes. Break the carapace and keep the pulp aside. Cut the cardoncelli mushrooms into wedges. Cut the shallot and spring onion into brunoise. Heat a drizzle of oil in a pan with the shallot, spring onion, garlic and julienned lard. Let it dry on a moderate flame. Add the mushrooms with a pinch of salt and pepper. Gently brown the mushrooms without burning them. Reduce the lobster bisque to concentrate the flavours. Gently let the crustacean pulp cool in the reduced bisque. Once the bisque has been reduced, emulsify it with the extra virgin olive oil. Roast the guanciale in the pan until it is crispy. Dry it on absorbent paper to remove excess fat. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary.
Present the noodles in individual plates. Place a piece of tail and a claw of the lobster on each portion. Complete with the reduced bisque and the crispy guanciale.
Ingredients
- 300 g lobster bisque
- 2 pcs of 400 g each lobster (live)
- 50 g EVO oil
- 30 g shallots
- 20 g spring onion
- 5 g ripened garlic
- 80 g bacon into strips
- 80 g lard with herbs (in julienne strips)
- 200 g cardoncelli mushrooms
