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Fusilli Alla Tartufata

Fusilli Alla Tartufata

Serves 1-2

£15.48

Calling all truffle lovers! Tartufata is a delicious condiment made with olive, truffle & mushroom. This recipe combines Salsa Tartufata with our fresh Truffle Butter to make a sauce that will fulfil all your black truffle desires. When garnished with creamy pulled Burrata and a sprinkle of Parmigiano Reggiano, this show-stopping dish is perfect for your next dinner party.

You’ll find all the ingredients needed for this recipe here in one click.

ImageProductQuantity
WEB—Fusilli

Fusilli Egg Pasta

1
Truffle Butter (30g) - La Tua Pasta

Truffle Butter (30g)

£1.50
1
WEB—Salsa-Tartufata-Mushroom-&-Truffle-Sauce-Frantoio-Sant’Agata-(80g)

Salsa Tartufata – Mushroom & Truffle Sauce (80g), Frantoio Sant’Agata

£4.60

In stock

1
Superfresh Artisan Burrata - La Latteria (125g)

Fresh Burrata Cheese (125g) - La Latteria

£3.88
1
Web—Grated-Parmesan

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.50
1
SKU Z-Fusilli-TButter-Burrata Categories: , , Tags: , , , , , ,
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About Fusilli Alla Tartufata

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

 

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. In a large saucepan, add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 4-5 minutes
  2. Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the Truffle Butter and incorporate well.
  3. Transfer the Fusilli to the sauce using a slotted spoon, making sure that some of the starchy pasta water makes it in with the butter sauce. This is the secret to getting a good coating of the sauce on the Fusilli.
  4. Remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano over the pasta. Toss it until the creamy sauce comes together. Add 1 tablespoon of pasta water to loosen the sauce if needed.
  5. Plate the pasta and add your torn Burrata on top. Finish with another generous sprinkle of Parmiggiano Reggiano and a drizzle of olive oil, if desired.

Buon Appetito!

 

Fusilli: Pasta (100%) – Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Pasteurised EGG (30%), Durum WHEAT Flour, Salt. (Dusted with rice flour)

Truffle Butter: Unsalted butter (97%) (MILK), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

Salsa Tartufata: Cultivated mushrooms (Agaricus Bisporus), Extra virgin olive oil, Sunflower seed oil, Black olives, Summer truffle 1% (Tuber Aestivum Vitt.), Aromas, Salt.

Burrata: MILK, Cream, Salt, Rennet, Acidity regulator.

Parmesan:MILK, Salt, Rennet.

WHEAT, EGG, MILK.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Energy (KJ)/100g1202
Energy (Kcal)/100g284
Fat/100g5.9
Of which Saturated/100g0.8
Carbohydrate/100g42.5
Of which Sugar/100g1.4
Protein/100g17.8
Salt/100g0.7

Keep refrigerated below 5C.
Once opened consume within 3 days.
Suitable for Freezing. Freeze on day of purchase and consume within 3 months, cook from frozen.

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