Best Tagliolini Con Tartufo Tagliolini With Truffles Recipes

Tagliolini con Tartufo: Tagliolini with Truffles image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

Steps:

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

Tagliolini with Salsa Cruda and Ricotta Salata image

Provided by Anne Burrell

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds heirloom tomatoes, assorted colors preferably, stemmed, seeded and cut into 1/4-inch dice
Kosher salt
1 red onion, cut into 1/4-inch dice
1 zucchini, seeded and cut into 1/4-inch dice
1 bunch of pencil asparagus, cut into 1/4-inch rounds
8 basil leaves, cut into a chiffonade
5 sprigs of fresh oregano, leaves chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 pound fresh tagliatelle or tagliolini
Big fat finishing oil
1 cup coarsely grated ricotta salata (dried salted ricotta cheese)

Steps:

In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
Bring a large pot of well-salted water to a boil.
Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.