Tagliolini with truffle, EVO Oil and Parmigiano Reggiano DOP cream

Ingredients:

00 flour gr 300
Yolks gr 240
Fresh black truffle or caviar perlage gr 30
Grated Parmigiano Reggiano DOP q.s.
Fresh cream ml 100
Extra Virgin Olive Oil ml 20
Salt q.s.
White pepper q.s.

Procedure:

Prepare the dough by kneading flour and egg yolks. Roll out and cut out the tagliolini.

Heat the cream in a saucepan, add the Parmigiano Reggiano DOP and stir until smooth.

Adjust salt and pepper.

Cook the tagliolini in salted water, drain and stir in the Parmigiano Reggiano DOP cream and a drizzle of Extra Virgin Olive Oil.

Serve and complete with sliced truffle and a drizzle of Extra Virgin Olive Oil.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO PDO Umbria monocultivar Moraiolo oil with a medium fruitiness, decidedly herbaceous with hints of almond and artichoke: medium bitterness and pungency notes to match the intense hints of truffle and the savouriness of Parmesan cheese.