Linguine with black truffle

Pink Diamond byENGLISH, Recipes, Wine & Culinary artLeave a Comment


75g shallots
½ garlic clove
20g black truffle
Parsley, fresh
2 tbsps. olive oil
150ml wine, white
150ml chicken broth
250ml whipping cream
1tbsp. truffle oil
200g linguine

Dish of pasta with truffle. selective focus. close-up

Dish of pasta with truffle. selective focus. close-up


Truffle sauce

  1. Mince/slice shallots, garlic and 10g of truffles.
  2. Finely chop parsley leaves.
  3. Heat olive oil in a saucepan and sauté shallots and garlic until translucent.
  4. Add wine and chicken broth and boil down to approx. half of its original amount.
  5. Add 150g whipping cream and again boil down to half of its original amount.
  6. Using a hand blender whip the rest of the heavy cream until stiff and refrigerate. Purée sauce using a blender. Season with salt, pepper and ½ tbsp. of truffle oil. Mix in 2/3 of the truffle slices. Keep warm.
  7. In a large pot and lots of saltwater cook linguine al dente. Drain and transfer to a warm pan.
  8. Mix with the rest of the truffle oil.
  9. Fold whipped cream and 2/3 of the parsley into the sauce.
  10. Pour the sauce over the hot linguine and mix well. Bring to a quick boil and serve on warm pasta plates.
  11. Sprinkle the rest of the truffle slices and parsley on top.
  12. Serve immediately.

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