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nameTruffle Tagliatelle
descriptionI love showing love through food, and it is one of those dinners!
urlhttps://12tomatoes.com/truffle-tagliatelle
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Ingredients
  • 10 oz fresh tagliatelle pasta
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 4 oz button mushroom, sliced thin
  • 3/4 cup white wine
  • 1/3 cup white wine vinegar
  • 12 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/4 parmesan, finely grated
  • 2 tablespoons white truffle oil
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Bring a large pot of water to a boil.
  2. Heat one tablespoon of olive oil in a large sauté pan over medium-low heat.
  3. Add shallots and mushroom to the pan and cook for 6 - 8 minutes.
  4. Deglaze the pan with white wine and white wine vinegar until reduced 80% of the way.
  5. Add butter in slowly until each piece melts into the sauce.
  6. Add cream, parmesan, and truffle oil.
  7. Season with salt and pepper to taste.
  8. Salt the pasta water before adding the pasta. Keep an eye on the cooking time based on using either fresh or store-bought pasta. The pasta should be cooked to just al dente.
  9. Use tongs to remove the pasta from the pot and add to the sauté pan to coat in the sauce. Toss to distribute the sauce evenly over the pasta.
  10. Plate individually or transfer to a serving platter. Top with a drizzle of olive oil, freshly grated parmesan, and cracked black pepper.
I love showing love through food, and it is one of those dinners!
Course: Dinner

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Truffle Tagliatelle

Fresh and elegant define this truffle tagliatelle.

Truffle Tagliatelle

Cuisine: Italian
Servings: Serves 6
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 10 oz fresh tagliatelle pasta
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 4 oz button mushroom, sliced thin
  • 3/4 cup white wine
  • 1/3 cup white wine vinegar
  • 12 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/4 parmesan, finely grated
  • 2 tablespoons white truffle oil
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Bring a large pot of water to a boil.
  2. Heat one tablespoon of olive oil in a large sauté pan over medium-low heat.
  3. Add shallots and mushroom to the pan and cook for 6 - 8 minutes.
  4. Deglaze the pan with white wine and white wine vinegar until reduced 80% of the way.
  5. Add butter in slowly until each piece melts into the sauce.
  6. Add cream, parmesan, and truffle oil.
  7. Season with salt and pepper to taste.
  8. Salt the pasta water before adding the pasta. Keep an eye on the cooking time based on using either fresh or store-bought pasta. The pasta should be cooked to just al dente.
  9. Use tongs to remove the pasta from the pot and add to the sauté pan to coat in the sauce. Toss to distribute the sauce evenly over the pasta.
  10. Plate individually or transfer to a serving platter. Top with a drizzle of olive oil, freshly grated parmesan, and cracked black pepper.