Purple Potato Tagliolini with Bianchetto Truffle

A unique recipe that revisits the classic tagliolino pasta and combines it with the exquisite taste of truffles.
A quick and easy recipe that will surprise your palate.

Ingredients for 4 people:

• 6 medium purple potatoes
• 150 g salted butter
• Salt (to taste)
• Black pepper (to taste)
• Truffle Butter
• Bianchetto Truffle

Method:

Peel the potatoes and wash them thoroughly.
Put them in the pasta machine to shape the potato tagliolini.

Immediately immerse them in a bowl of cold water for about 15 minutes.

Meanwhile, melt the butter in a frying pan.

Drain and squeeze the tagliolini lightly to remove the water, then cook them in the pan with the butter over high heat for 12-15 minutes.
The tagliolini should remain crispy and not fall apart during cooking.

To further flavor the dish, add two teaspoons of truffle butter and mix, seasoning with salt and pepper.
Serve and garnish the dish with slices of fresh white truffle.

Tips:

For truly crispy tagliolini, wash the potatoes and soak them in ice water to remove the starch.
The potatoes should be cooked over high heat to prevent the formation of steam, which would make them soft and prone to falling apart.

Buy your truffles or truffle products here to make your recipe!

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