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How To make Pasta with White Truffles, Olive Oil, Parmesan, and Basil
1 c Dark Green Extra Virgin
-Olive Oil 3 tb Dark Green Extra Virgin
-Olive Oil 1 Angel Hair Pasta For 6
-Servings 2 tb Julienne Of Fresh Basil
Salt Freshly Ground White -Pepper 1/4 c Freshly Grated Reggiano
-Parmesan Cheese 2 oz Fresh White Truffles
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.
How To make Pasta with White Truffles, Olive Oil, Parmesan, and Basil's Videos
Truffle Pasta
Ingredients needed:
Garlic
White Onion
Salt
Pepper
Butter
Cream cheese
Parmesan Cheese
Mushroom
All Purpose Cream
Truffle Oil
Pasta
Measurements will vary on your liking.
Truffle Tagliatelle | Gennaro Contaldo
Hello Lovely people of Food Tube, Not sure what to do with your truffle?? Well you're in luck! Today Today I am back in my house - in my special wood fire kitchen and i'm cooking my Truffle Tagliatelle.
So good, so delicious! I love you all. Bless you!
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Fettuccine with truffle in a Parmigiano sauce
Fettuccine with truffle in a Parmigiano sauce
Truffled Mushroom Fettuccine | Vegan Recipe
A must try vegan recipe for everyone. After watching this video you will become a master of Truffled Mushroom Fettucine with Pangratatto - you'll also be surprised at how it's VERY EASY to make. You can impress your family & friends by cooking this unique pasta in only 25 minutes!
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Ingredients for a serving size of 2:
✅ Fettucine:
Chestnut mushrooms | 250.00 Grams
Shallots | 1.00 Pieces
Water | 150.00 ML
Dried porcini mushrooms | 20.00 Grams
Fettucine | 200.00 Grams
Olive oil | 1.00 Tbsp
Salt | 0.50 Tsp
Soy sauce | 20.00 ML
Soy cream | 80.00 ML
Truffle oil | 15.00 ML
Black pepper| 1.00 Tsp
✅ Pangrattato
Fresh chives | 15.00 Grams
Garlic cloves | 2.00 Pieces
Lemon | 1.00 Pieces
Panko bread crumbs | 20.00 Grams
Olive oil | 2.00 Tbsp
Salt | 0.50 Tsp
Step by step instructions:
1️⃣ Prep vegetables
Roughly chop the chestnut mushrooms. Peel and finely slice the shallots. Finely chop the chives. Peel and crush the garlic. Wash the lemon and grate its zest with a fine blade. Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside.
2️⃣ Fry mushrooms
Heat a large non-stick pan over medium heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms with a pinch of salt and fry for 6 min until crispy.
3️⃣ Boil fetuccine
Meanwhile, bring a large pot of salted water to the boil and add the fettuccine. Boil for 8-10 min or until 'al dente'. Drain.
4️⃣ Fry pangrattato
Heat a second large non-stick pan over a medium heat with olive oil. Once hot, add the garlic and bread crumbs and fry for 2 min or until toasted. Remove from the heat and add the chives, lemon zest and a generous pinch of salt.
5️⃣ Finish fettuccine
Once crispy, add the shallots to the chestnut mushrooms and cook for 3 min. Add the porcini mushrooms and their soaking liquid, the soy sauce and soy cream and cook for 2 min further. Remove the pan from the heat, add the fettuccine and the truffle oil. Give everything a good mix up. Season with black pepper.
6️⃣ Serve
Serve immediately and garnish with the pangrattato.
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White Truffle Pasta
Straight from Italy! It's white truffle season, and I couldn't be happier.
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