Fusilli alla Tartufata
Calling all truffle lovers! Tartufata is a potently delicious condiment made with olive, truffle & mushroom; this recipe combines it with our fresh Truffle Butter to make a sauce which 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.
INGREDIENTS
Please note that some essential ingredients
are not supplied for this recipe. This may include salt,
olive oil, pepper, eggs and additional ingredients.
METHOD
In a large saucepan add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 3-4 minutes.
Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the butter and incorporate well.
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).
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.
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.
Ingredients
Directions
In a large saucepan add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 3-4 minutes.
Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the butter and incorporate well.
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).
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.
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.