Tagliolini in Truffle Cream Sauce (serves 2)
For those of you who read about my adventures in Italy and Greece a month ago, you’ll know that there were a few key meals that blew me away. One of my favorite dishes that I had in Florence (and on the trip in general) was Tagliolini Tartufo (or tagliolini with truffles) from Mercato Centrale in Florence (pictured below). After eating one bite I knew this was going to have to be a dish that I recreated at home or else the remainder of my life would be lacking. So before I left the market I picked up some fresh tagliolini to take home to experiment with.
Of course even if I could find fresh black truffles to shave over my pasta, I’m actually poor, so getting that key ingredient was out of the question. By happy coincidence however, I arrived home from my vacation to find a newly-shipped Try the World box sitting by my mailbox! And guess what country it was from?? You guessed it, ITALY! And it gets better, in my Italy box there was black truffle zest! Eek! I knew it would be perfect in combination with my tagliolini pasta.
Now I just had to figure out what the heck was in that sauce. I knew it would probably be pretty simple (because that’s how Italians roll) and my guess was that it consisted of truffles simmered in cream and butter. You know, I had never actually made a cream sauce before because cooking it for an ordinary meal seems way too indulgent and high-calorie, but it was post-vacation and I could really care less at this point.
I had some truffle butter in the fridge that I figured would be perfect to initiate the dish. After thinking about it a little, I grabbed some sage from the grocery store and a couple shallots to give it a milder flavor than onion. All in all this turned out really well but I wish I had made more sauce, because I could have loaded up my pasta with so much more of it! So in the recipe I reduced the amount of pasta to only ½ a lb., but feel free to make as much pasta as you feel the sauce can hold.
· 1/2 lb. fresh tagliolini pasta (or linguine would work too)
· 2 small shallots, diced
· 4 sage leaves, whole
· 1 clove garlic
· 1 cup vegetable broth
· ½ cup heavy cream
· 3 Tbsp truffle butter
· 1 Tbsp truffle zest plus more for serving
· Parmesan for serving
· Salt and pepper
In a large saucepan, melt the butter over medium heat. When melted add in the diced shallots and garlic and sauté until translucent. Add a pinch of salt and pepper. Add the vegetable broth and sage and bring to a simmer. When simmering, add in the cream and truffle zest. Simmer for 10-15 minutes until slightly thickened. Remove the sage leaves. In the meantime, heat a large pot of salted water to a boil. Add in the pasta and cook according to package instructions; if it’s fresh it will only take a minute or two. Reserve about a cup of pasta water, and transfer the cooked pasta to the sauce pan. If the sauce is too thick feel free to add pasta water. Season with more salt, pepper, and truffle zest if needed. Serve and top with additional truffle zest and parmesan! Indulge!