John Myers
Contents
show
Cooking: Tagliatelle in Truffle Cream Sauce
The perfect cooking: tagliatelle in truffle cream sauce recipe with a picture and simple step-by-step instructions.
Pasta:
- 300 g Viennese Griessler
- 3 Eggs
- 1 shot Olive oil
- 1 Tl Salt
Truffle sauce:
- 400 ml Beef stock
- 200 ml Cream
- 100 ml White wine dry
- 3 small Shallots
- 2 toes Garlic
- 3 tbsp Meggle truffle butter
- Chives
- Salt
- For the pasta, knead all the ingredients with the food processor and refrigerate for an hour. Then roll out if necessary, add a dash of water if the dough is too dry. Then use the pasta machine to make tagliatelle
- For the sauce, cut the shallots and garlic into small cubes and fry in a little oil, deglaze with the wine and reduce by half
- Now add the stock and the cream, let it boil down until creamy. Finally, add the truffle butter, season to taste and then add the chives.
Facebook Comments