Truffle cream sauce

Ingredients for 4 servings:

• 80 g butter
• 2 shallots
• 50 g flour
• 1 shot of white wine
• 400 ml vegetable stock
• 200 ml cream
• 50 g Parmesan or other Italian hard cheese
• 1 tsp truffle oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

light sauce with truffle oil

First, quarter the shallots and briefly fry them in butter over medium heat. Then add the flour and sweat for a few minutes, stirring constantly. Deglaze everything with a splash of white wine and gradually add the vegetable stock. Then add the cream and bring to a boil briefly. Season with Parmesan cheese, salt, pepper, and truffle oil, and season to taste. Homemade pasta made from durum wheat semolina, wheat flour, water, and salt, such as linguine or tagliatelle, goes best with this dish. Filled Italian pasta such as ravioli and tortellini are also highly recommended. If you like, you can also grate fresh truffles and sprinkle them over the sauce.