Category: Recipes

Ricette ed aneddoti di cucina

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Thai Cuisine: Bamboo Shoots and Clams, the Recipe

Cucina thailandese: germogli di bambu e vongole, la ricetta

Thai cuisine: bamboo shoots and clams, the recipe.
Some time ago I went to lunch at Sao's house, a Thai friend of mine.
She offered me two dishes: chicken curry and stir-fried bamboo shoots and Thai basil with clams.
The dishes she cooks are delicious, spicy and very typical of Thailand.
Those who like spicy food should try preparing these dishes.
For chicken curry, I have already written the recipe here.
Now I am writing the recipe for stir-fried bamboo shoots and Thai basil with clams, very simple and easy to prepare.
Bamboo shoots and Thai basil: you can buy them in Chinese grocery stores, already packaged.

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If you are curious about this recipe of mine or about Vietnamese or Asian food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredienti: per 2 persone

– 150-200 grams bamboo shoots Basil, chopped and washed: use 100 grams
– Peeled clams: 250 grams
– Fresh chili pepper: 6-9 pieces, crushed or minced
– Peeled and crushed garlic: 5 cloves
– Spices: fish sauce, monosodium glutamate (MSG), and pepper.

Preparation:

Fry the chopped garlic and chili until fragrant, then add the clams and fry until fragrant; add the bamboo shoots and fry until boiling, then add 1.5 tablespoons of fish sauce and 1 teaspoon of MSG, mix well and finally add the Thai basil, fry for another 2 minutes and season to taste and add pepper to flavor.
The dish is finished and can be served on a plate with white rice.
This is the first time I eat this dish because in the Vietnamese menu we have stir-fried bamboo shoots with meat but we never make stir-fried bamboo shoots with clams. For me this dish is really delicious and worth learning how to cook.
This dish is a polpot of flavors: there is the salty and sweet taste of clams, the meaty taste of young bamboo shoots; the aroma of Thai basil and the spicy taste of chili pepper and garlic.
It is really delicious to eat with simple Asian white rice.

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This is the dish:

Photo taken with iPhone SE.

Ăn trưa tại nhà Sào, cô bạn người Thái Lan
Hôm rồi, tôi có dịp qua nhà cô Sào ăn cơm. Cô có mời tôi 2 món, đó là: cà ri gà và măng xào và rau húng quế Thái xào với nghêu. Các món ăn cô ấy nấu rất ngon, cay nồng xé và bắt cơm. Đối với ai thích đồ ăn cay nồng xé thì nên thử làm các món này.
Cà ri gà tôi đã từng viết công thức. Nay tôi viết công thức của món măng và rau húng Thái xào với nghêu, rất đơn giản và dễ làm.
Măng non và rau húng quế Thái: bạn có thể mua tại các cửa hàng thực phẩm của người Trung Quốc, có dạng đóng gói sẵn.

Thành phần: dành cho 2 người hoặc ăn bao nhiêu cho bấy nhiêu.

150-200 gram măng non
Rau húng quế, lặt ngắn và rửa sạch: sử dụng 100 gram
Nghêu đã bóc vỏ: 250 gram
Ớt tươi: 6-9 trái, giã nát hoặc cắt nhỏ
Tỏi, bóc vỏ và giã nát: 5 tép
Gia vị: nước mắm, bột ngọt (glutamat), tiêu

Cách nấu:
Xào thơm tỏi và ớt đã giã nát, sau đó cho nghêu vào xào thơm và tiếp tục cho măng non vào xào tiếp đến sôi, sau đó cho nước mắm 1,5 muỗng canh và 1 muỗng cà phê bột ngọt, đảo đều và cuối cùng cho rau húng quế Thái, đảo thêm 2 phút và nêm nếm lại cho vừa ăn và cho thêm tiêu vào cho thơm.
Món ăn đã hoành thành, có thể cho ra dĩa ăn cùng với cơm trắng.
Đây là lần đầu tiên tôi ăn món này vì trong thực đơn các món của người Việt Nam, chúng tôi có món xào măng với thịt nhưng chúng tôi không có món xào măng với nghêu. Đối với tôi, món này rất ngon và đáng học hỏi để nấu trong tương lai, kết hợp vị măn và ngọt từ nghêu, vị bùi bùi của măng non và mùi thơm từ rau húng quế Thái hoà quyện vị cay nồng của ớt và tỏi, ăn rất ngon miệng và bắt cơm.

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An excellent Neapolitan casatiello, the recipe

Un ottimo casatiello napoletano, la ricetta

An excellent Neapolitan casatiello, the recipe.
The Casatiello Napoletano is a traditional savory pie of Neapolitan cuisine, typical of the Easter period. This delicious preparation is full of flavor and perfect for sharing with friends and family. I tasted it for the first time on a ship when Peppino made it and even now, always on board, it is often prepared.
I thought I would write the recipe for it. Here's how to prepare it.

Ingredients

For the dough:
– 600 g of 00 flour;
– 300 ml of warm water;
– 25 g of fresh brewer's yeast;
– 100 g of lard (or butter);
– 1 teaspoon of sugar;
– 15 g of salt.
For the filling:
– 150 g of diced Neapolitan salami;
– 150 g of diced bacon;
– 150 g of diced provolone;
– 100 g of grated pecorino;
– 4 eggs (for decoration);
– Black pepper to taste.

Preparation

Prepare the dough: dissolve the brewer's yeast in warm water together with the sugar. In a large bowl, mix the flour with the salt. Add the lard (or butter) and the water with the dissolved yeast. Knead until the mixture is smooth and homogeneous. Cover with a cloth and leave to rise for about 2 hours in a warm place.
Once risen, roll out the dough on a floured surface until you obtain a rectangle about 1 cm thick.
Add the filling: distribute the salami, bacon and provolone cubes evenly over the dough. Sprinkle with grated pecorino and a generous amount of black pepper.
Roll the dough on itself starting from the long side, forming a cylinder. Join the ends to form a ring and place it in a greased ring pan with lard.
Insert the whole eggs (washed and dried) on the surface of the casatiello, pressing them lightly into the dough. Cover and let rise for another hour.
Preheat the oven to 180°C and bake the casatiello for about 45-50 minutes, or until the surface is golden brown.
Let cool slightly before cutting and serving. The casatiello is perfect both warm and at room temperature, and keeps well for several days.

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Un ottimo casatiello napoletano, la ricetta

Photo taken with Honor 20.

Casatiéllo is a product of Neapolitan cuisine, a leavened savory product typical of the Easter period. The basic ingredients are: flour, lard, cheese, salami, cracklings and eggs. It is assumed that its name derives from the Neapolitan word caso (i.e. cheese, hence casatiello), an ingredient that is part of its dough.
Continue and learn more on Wikipedia

An excellent Neapolitan casatiello, the recipe – Un excellent casatiello napolitain, la recette – Un excelente casatiello napolitano, la receta – Um excelente casatiello napolitano, a receita – Ein ausgezeichnetes neapolitanisches Casatiello, das Rezept – Công thức làm món casatiello Neapolitan tuyệt vời

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Thai Cuisine: Tempura Squid Rings, The Recipe

Cucina thailandese: anelli di calamari in tempura, la ricetta

Thai cuisine: tempura squid rings, the recipe.
Some time ago, while I was on vacation in Vietnam at my wife's house, we had lunch in an excellent Thai restaurant (in fact, Thai cuisine is also very popular in Vietnam) and I tasted this dish, of which I will try to write the recipe for you.

Ingredients:

– 500 g of squid, cleaned and cut into rings;
– 1 cup of rice flour;
– 1 cup of cold sparkling water;
– 1 egg;
– 1 teaspoon of salt;
– 100 grams of panko;
– Oil for frying.

Preparation:

First, let's prepare the batter: in a bowl, mix the rice flour with the cold sparkling water and the egg. Add the salt and mix gently until you get a smooth batter. Do not overmix to avoid the batter becoming too thick.
Heat the oil in a deep pan or in a deep fryer to about 180°C.
Dry the calamari rings well with absorbent paper. Dip each ring in the batter, making sure it is well coated and then pass them in the panko. In the dish I ate in that restaurant, in addition to the traditional batter, there was also some breadcrumbs (panko) to increase the crunchiness.
Fry the calamari rings in small batches to avoid lowering the temperature of the oil too much. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the calamari rings from the oil and drain on paper towels to remove excess oil.
Serve the tempura calamari rings hot, accompanied by soy sauce or sweet chili sauce.

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Cucina thailandese: anelli di calamari in tempura, la ricetta

Photo taken with Honor 20.

Thai Cuisine: Tempura Squid Rings, The Recipe – Cuisine thaïlandaise : rondelles de calamar tempura, la recette – Cocina tailandesa: anillas de calamar en tempura, la receta – Cozinha tailandesa: anéis de lula tempura, a receita – Thailändische Küche: Tempura-Tintenfischringe, das Rezept – Ẩm thực Thái Lan: mực chiên tempura, công thức

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Thai cuisine: thai clams, the recipe

Cucina thailandese: vongole in salsa piccante

Thai cuisine: Thai clams, the recipe.
Some time ago, while I was on vacation in Vietnam, my wife's homeland, we had lunch in a famous Thai restaurant (whose cuisine is also appreciated in Vietnam) and we tasted several dishes.
One of the many was this one with clams prepared in a very spicy sauce.

Ingredients:

– 1kg fresh clams;
– 2 tbsp coconut oil;
– 3 cloves garlic, minced;
– 1 red chilli, sliced ​​(optional);
– 1 piece fresh ginger (about 2cm), grated;
– 2 tbsp fish sauce;
– 1 tbsp brown sugar;
– 200ml coconut milk;
– Juice of 1 lime;
– 1 bunch fresh coriander, chopped;
– 2 spring onions, sliced;
– Thai basil leaves (optional).

Preparation:

Rinse the clams thoroughly under cold running water and soak them in salted water for about 30 minutes to remove any sand. Drain and rinse again.
In a large skillet, heat the coconut oil over medium-high heat. Add the minced garlic, chili pepper and grated ginger and sauté for 1-2 minutes until fragrant.
Add the clams to the skillet and stir well. Pour in the fish sauce and brown sugar, stirring to combine.
Pour the coconut milk into the skillet and bring to a boil. Cover the skillet with a lid and cook for 5-7 minutes, or until all the clams have opened. Discard any that remain closed.
Add the lime juice, chopped cilantro and sliced ​​spring onions. Stir well and cook for another minute.
Transfer the clams to a serving dish, garnish with Thai basil leaves if desired, and serve immediately with jasmine rice or noodles.

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Cucina thailandese: vongole in salsa piccante

Photo taken with Honor 20.

Thai Cuisine: Thai Clams, The Recipe – Cuisine thaïlandaise : palourdes thaïlandaises, la recette – Cocina tailandesa: almejas tailandesas, la receta – Cozinha tailandesa: amêijoas tailandesas, a receita – Thailändische Küche: Thailändische Muscheln, das Rezept – Ẩm thực Thái: nghêu Thái, công thức

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Fried rice, the recipe

Il fried rice o riso fritto, la ricetta

Fried rice or fried rice, the recipe.
Fried rice is a versatile and tasty Asian dish, loved all over the world for its simplicity and richness of flavor. Perfect for using up leftover rice, this dish can be customized with a variety of fresh and colorful ingredients. Here's how to make authentic Asian fried rice at home. Obviously the recipe is much better if you use Asian rice (in my house we use Jasmine rice).

Ingredients:

– 300g cooked white rice (preferably day-old);
– 2 eggs;
– 200g peeled shrimp (optional);
– 1 carrot, diced;
– 1 red pepper, diced;
– 100g peas;
– 2 spring onions, sliced;
– 2 cloves garlic, minced;
– 3 tablespoons soy sauce;
– 2 tablespoons sesame oil;
– 1 tablespoon vegetable oil;
– Salt and pepper to taste;
– Fresh coriander for garnish (optional);

Preparation:

Make sure all your ingredients are ready and on hand. This will make cooking quicker and easier.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs into the skillet and give them a quick stir to scramble them. Once cooked, remove them from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and cook the shrimp until they turn pink and opaque. Remove them from the skillet and set aside with the eggs.
Add the sesame oil to the skillet and sauté the garlic for about 30 seconds. Add the carrots, bell pepper, and peas, and cook for 3-4 minutes until the vegetables are tender but still crunchy.
Add the cooked rice to the skillet and stir well to combine with the vegetables. Make sure the rice separates well and does not stick together.
Pour the soy sauce over the rice and stir well to distribute the flavor evenly. Add the scrambled eggs and cooked shrimp, and stir again.
Add the sliced ​​spring onions and season with salt and pepper to taste. Cook for another 2-3 minutes, stirring constantly.
Transfer the fried rice to a serving plate and garnish with fresh cilantro, if desired. Serve hot and enjoy this delicious dish!

Fried rice is a dish that brings with it the authentic flavors of the East, easy to prepare and perfect for any occasion. With this recipe, you can surprise your guests or simply enjoy a tasty and nutritious meal at home.

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Il fried rice o riso fritto, la ricetta

Photo taken with Honor 20.

Fried rice, the recipe – Riz sauté ou riz sauté, la recette – Arroz frito o arroz frito, la receta – Arroz frito ou arroz frito, a receita – Gebratener Reis oder gebratener Reis, das Rezept – Cơm chiên hay cơm chiên, công thức

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
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Fresh sea bass tartare, the recipe

La tartare di ombrina fresca, la ricetta

Fresh sea bass tartare, the recipe.
Some time ago I went to dinner at the beautiful Verve restaurant (here the TripAdvisor review) in Sestri Levante and I tasted, off the menu, an excellent sea bass tartare (the one in the photo) and so I decided to write you a recipe on how to prepare it.
The one in the photo was very simple and delicate: the fish was very fresh and not many ingredients had been added to appreciate the taste of the fish.
The recipe I propose is slightly more refined.

Umbrine tartare is a fresh and refined dish, ideal for those who love raw fish and want to experiment with new flavors. Umbrine, with its white and delicate meat, is perfect for a tartare. Here is a simple but tasty recipe for preparing a umbrine tartare.

Ingredients

(for 4 people)
– 400 g fresh sea bass fillet;
– 1 lemon (juice and zest);
– 2 tablespoons extra virgin olive oil;
– 1 tablespoon desalted capers;
– 1 fresh spring onion;
– 1 small cucumber;
– 1 ripe avocado;
– Salt to taste;
– Black pepper to taste;
– Fresh chives;
– Fresh chilli pepper (optional);
– Croutons to serve.

Preparation

Make sure the sea bass fillet is very fresh. Rinse it under cold water and dry it with kitchen paper.
Using a sharp knife, cut the fillet into very small cubes. Place the cubes in a bowl and refrigerate while you prepare the other ingredients.
Finely chop the spring onion and capers.
Peel and dice the cucumber very small.
Halve the avocado, remove the stone and dice it into cubes the same size as the cucumber.
Finely chop the chives and, if you want a touch of spiciness, finely chop a small piece of fresh chilli pepper.
In a large bowl, mix the cubes of meagre with the spring onion, capers, cucumber and avocado.
Add the juice and grated zest of the lemon.
Season with extra virgin olive oil, salt and pepper to taste.
Add the chopped chives and, if using, the fresh chilli pepper. Stir gently to combine all the ingredients well.
Place a pastry cutter in the center of the plate and fill it with the sea bass tartare, pressing lightly with a spoon to compact it. Carefully remove the pastry cutter.
Garnish with a drizzle of extra virgin olive oil and a little fresh chives.
Serve the sea bass tartare with toasted bread croutons or a slice of lemon on the side.
Freshness of the fish: the freshness of the fish is essential for a tartare. Make sure you buy high-quality sea bass from a trusted fishmonger.
Citrus variant: you can add other citrus fruits such as lime or orange for an extra touch of freshness.
Presentation: presentation is important for this dish. Use clean, white plates to bring out the colors of the tartare.

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La tartare di ombrina fresca, la ricetta

Photo taken with Honor 20.

Fresh sea bass tartare, the recipe – Tartare de courbine fraîche, la recette – Tartar de corvina fresca, la receta – Tártaro fresco de corvina, a receita – Frisches Croaker-Tartar, das Rezept – Bánh tartare tươi, công thức
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Tagliolini with cod and cherry tomatoes, the recipe

I tagliolini con baccalà e pomodorini, la ricetta

Tagliolini with cod and cherry tomatoes, the recipe.
Some time ago now I went to lunch in Genoa, in one of the restaurants I frequented most often, the Piedigrotta pizzeria, and off the menu (if I remember correctly) there were these excellent tagliolini with cod and cherry tomatoes. Here is a delicious recipe.

Ingredients:

– 400 g of fresh tagliolini;
– 300 g of desalted cod;
– 200 g of cherry tomatoes;
– 2 cloves of garlic;
– 1 chilli pepper (optional);
– Extra virgin olive oil;
– Chopped fresh parsley;
– Salt and pepper to taste.

Preparation:

Cut the cod into pieces and make sure it is well desalted. If necessary, leave it to soak in cold water for 24-48 hours, changing the water every 8 hours.
In a large pan, heat a little extra virgin olive oil and add the crushed garlic cloves and the chilli pepper (if using). Fry for a few minutes until the garlic is golden. Add the cherry tomatoes cut in half and cook over medium heat for about 10 minutes, until the tomatoes are soft and release their juice.
Add the cod pieces to the pan with the tomatoes and cook for another 10 minutes, stirring gently to prevent the cod from falling apart too much. Season with salt and pepper.
In the meantime, cook the tagliolini in plenty of salted water following the instructions on the package. Drain them al dente and add them directly to the pan with the cod and cherry tomato sauce.
Mix the tagliolini well with the sauce, adding a little pasta cooking water if necessary to combine everything.
Serve the tagliolini with a sprinkling of chopped fresh parsley and a drizzle of raw extra virgin olive oil.
Enjoy your meal!

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Here's the dish I ate that day:

Photo taken with Honor 20.

This is the official website: piedigrotta-ristorante-pizzeria.it.

Tagliolini with cod and cherry tomatoes, the recipe – Tagliolini à la morue et tomates cerises, la recette – Tagliolini con bacalao y tomates cherry, la receta – Tagliolini com bacalhau e tomate cereja, a receita – Tagliolini mit Kabeljau und Kirschtomaten, das Rezept – Công thức Tagliolini với cá tuyết và cà chua bi

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Saffron risotto or Milanese risotto, the recipe

Il risotto allo zafferano o alla milanese, la ricetta

Saffron risotto or Milanese risotto, the recipe.
Every now and then I love to enjoy a plate of saffron risotto and some time ago, the Chef on board, satisfied me with this dish!
Saffron risotto, also known as Milanese risotto, is one of the symbolic dishes of Lombard cuisine and the city of Milan. This delicacy, characterized by its intense yellow color and rich and creamy flavor, is perfect for delighting the palate on special occasions or simply to pamper yourself with a traditional dish. Let's see together how to prepare it.

Ingredients (for 4 people):

– 320 g of Carnaroli or Arborio rice;
– 1 l of meat broth (preferably beef);
– 1 small onion;
– 1 sachet of saffron (about 0.15 g);
– 50 g of butter;
– 50 g of grated Parmigiano Reggiano;
– 1 glass of dry white wine;
– 2 tablespoons of extra virgin olive oil;
– Salt to taste;
– Black pepper to taste (optional).

Preparation

First, prepare the broth, if possible, homemade with beef, celery, carrot and onion. Alternatively, you can use ready-made meat broth or a stock cube dissolved in hot water.
Then finely chop the onion. In a large, low saucepan, melt half the butter together with the extra virgin olive oil. Add the chopped onion and let it soften over low heat, stirring occasionally, until it becomes transparent.
Add the rice to the saucepan with the onion and toast it for a couple of minutes, stirring constantly. This step is essential to seal the grain and keep it al dente during cooking. Add the white wine and let the alcohol evaporate, continuing to stir.
Once the wine has evaporated, start adding the hot broth a ladle at a time, stirring frequently. Wait for the broth to be absorbed before adding the next ladle.
After about 10 minutes of cooking, dissolve the saffron in a ladle of hot broth and add it to the risotto. Continue cooking, adding broth until the rice is al dente (about 18-20 minutes in total).
When the risotto is cooked to perfection, remove it from the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to blend the risotto, obtaining a creamy and smooth consistency.
Taste and adjust the salt, if necessary. If desired, add a sprinkling of freshly ground black pepper.
Let the risotto rest for a couple of minutes before serving. Divide it among the plates and, if you like, decorate with a few saffron pistils.
Tips.
Quality of ingredients: using high-quality ingredients, especially rice, broth and Parmigiano Reggiano, will make the difference in the final result.
Consistency in cooking: continuously stirring the risotto during cooking helps to release the starch from the rice, giving the dish its characteristic creaminess.
Variation: for an extra touch of flavour, you can add beef marrow to the onion during the sautéing phase, following the Milanese tradition.
Saffron risotto is a dish that combines simplicity and refinement, capable of conquering even the most demanding palates. Enjoy your meal!

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Photo taken with Honor 20.

Risotto alla Milanese (also called yellow rice and saffron risotto, ris sgiald or risot a la milanesa in the Lombard language) is, together with cotoletta alla Milanese and panettone, the most typical and well-known dish of Milan. It is a risotto whose main ingredients, in addition to those needed to prepare a white risotto, are saffron, from which its characteristic yellow color derives, and beef marrow. It can also be served as a side dish for ossobuco, another typical Milanese dish.
Continue and learn more on Wikipedia

Saffron or Milanese risotto, the recipe – Risotto au safran ou milanais, la recette – Risotto al azafrán o milanesa, la receta – Risoto de açafrão ou milanês, a receita – Safran- oder Mailänder Risotto, das Rezept – Công thức nấu món risotto nghệ tây hoặc Milanese

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Scaloppine with white wine and cream, the recipe

Le scaloppine al vino bianco e panna, la ricetta

Scaloppine al vino bianco e panna, la ricetta.
This is one of my favorite dishes that my mom makes. I think it's a Swiss dish because it's a variation of the more classic scaloppine al vino bianco.
We serve it with parboiled rice (or basmati).

Ingredients:

– 4 slices of veal;
– 1 glass of dry white wine;
– 200 ml of cooking cream;
– 1 small onion;
– 2 tablespoons of olive oil;
– 30 g of butter;
– Flour to taste;
– Salt and pepper to taste;
– Parboiled rice;
– Two glasses of meat broth.

Preparation:

First start by preparing the rice, since it takes about twenty minutes to be ready. In a small saucepan, brown some onion with a knob of butter; once the onion is lightly browned, add the rice and add the broth. Check every now and then if there is still liquid and, if necessary, add more broth.
Preparation of the slices: lightly flour the veal slices and shake them to remove the excess flour. In a large pan, heat the olive oil and butter. Add the veal slices and cook them over medium-high heat for about 2-3 minutes per side, until golden. Remove the slices from the pan and set aside.
In the same pan, add the finely chopped onion and fry until it becomes transparent. Pour in the white wine and let the alcohol evaporate for a few minutes. Add the cooking cream and mix well. Leave to cook on low heat for about 5 minutes, until the sauce thickens slightly.
At this point, return the veal slices to the pan and leave them to cook in the sauce for another 2-3 minutes, turning them once, so that they are well flavoured.
Season with salt and pepper to taste.
Serve the scallops in white wine and cream hot, accompanied by rice.

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Le scaloppine al vino bianco e panna, la ricetta

Le scaloppine al vino bianco e panna, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Scaloppine with white wine and cream, the recipe – Coquilles Saint-Jacques au vin blanc et crème, la recette – Vieiras al vino blanco y nata, la receta – Vieiras com vinho branco e natas, a receita – Jakobsmuscheln mit Weißwein und Sahne, das Rezept – Công thức làm sò điệp với rượu vang trắng và kem

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Tagliatelle with butter and truffle, the recipe

Le tagliatelle al burro e tartufo, la ricetta

– 400 g of fresh tagliatelle;
– 50 g of butter;
– 1 jar of black truffle (about 20-30 g);
– Salt to taste;
– Grated Parmigiano Reggiano (optional).better.

Ingredients

– 400 g di tagliatelle fresche;
– 50 g di burro;
– 1 barattolino di tartufo nero (circa 20-30 g);
– Sale q.b.;
– Parmigiano Reggiano grattugiato (opzionale).

Preparation

First, bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, usually for 2-3 minutes, until al dente.
While the tagliatelle is cooking, melt half the butter in a large skillet over medium-low heat (keep the other half in the fridge until just before you use it). Make sure the butter doesn’t burn, just melt and turn lightly golden.
Grate half the truffle directly into the pan with the melted butter. Stir gently to combine the flavors.
Drain the tagliatelle, reserving a little of the cooking water. Add the tagliatelle to the pan with the butter and truffle. Add the other half of the butter and stir well to coat the tagliatelle with the sauce. If necessary, add a little of the cooking water to make it creamier.
Season with salt to taste. Grate the remaining truffle over the tagliatelle before serving. If desired, you can add a sprinkling of grated Parmigiano Reggiano.
Serve the tagliatelle with butter and truffle immediately, piping hot.

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Tagliatelle with butter and truffle, the recipe – Tagliatelles au beurre et à la truffe, la recette – Tagliatelle con mantequilla y trufa, la receta – Tagliatelle com manteiga e trufa, a receita – Tagliatelle mit Butter und Trüffel, das Rezept – Công thức Tagliatelle với bơ và nấm truffle

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.