Truffle and Prosciutto Tagliatelle
With its pungent flavour and heady scent, the truffle is not a flavour which takes a back seat in any dish and can easily overwhelm the palate if overdone.
Pound for pound, truffle is one of the most expensive foods you can buy. The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow and take many years to cultivate. They also have a short shelf life.
The price of fresh truffles depends on the supply and demand at any given moment, the species of truffle and the quality of the product.
Istria has become known for the highest quality truffles - especially the white truffle that can rival those of Italian regions of Alba and Piedmont.
So let’s get fancy for a moment here and have a taste of some rich pasta!
Cook pasta in salted water until al-dente and leave half a cup of pasta water in the pot with the pasta.
Stir in the tartufata sauce, season with salt, pepper and basil and cook for another 3 minutes until it thickens up.
Top with sliced smoked prosciutto, add a teaspoon of truffle oil and some freshly grated truffle.
Truffle and Prosciutto Tagliatelle
Ingredients
Instructions
- Cook pasta in salted water until al-dente and leave 100 ml of pasta water in the pot with the pasta.
- Stir in the tartufata sauce, season with salt, pepper and basil and cook for 3 minutes until it thickens up.
- Top with sliced smoked prosciutto, add a teaspoon of truffle oil and some freshly grated truffle.
