Agnolotti al Tartufo Nero


Black truffles are an Italian original that are harvested in late Autumn. They add a sophisticated and elegant taste and aroma to many dishes that can elevate a pasta or risotto to a whole other level.This amazing recipe I founded at http://www.cocodemama.com by Francesco


FOR THE AGNOLOTTI DOUGH
  1. 14 ounces (400g) all-purpose flour
  2. 4 large eggs at room temperature
  3. 2 teaspoons Kosher salt
  4. 2 teaspoons S. Z. Tartufi white truffle oil
FOR THE FILLING
  1. 3 cups dried porcini mushrooms
  2. 1 large shallot minced
  3. 2 large garlic cloves, sliced
  4. 1/2 cup fresh Italian parsley, finely chopped
  5. 3 slices mortadella
  6. 4 tablespoons freshly grated Parmigiano-Reggiano
FOR THE CREAM OF PARMIGIANO
  1. 5 tablespoons butter
  2. 3 tablespoons all-purpose flour
  3. 1/2 cup milk
  4. 1/2 cup freshly grated Parmigiano-Reggiano
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly cracked black pepper
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