Recipe: Fresh Tagliolini with Black Truffle and Details of Modena Pgi Balsamic Vinegar

Introduction:

Tagliolini with truffle is a signature dish of Italian haute cuisine, an explosion of aromas and flavours that captivates the most refined palates. In this recipe, we’ll guide you through a simple yet elegant dish, where the delicate flavour of fresh tagliolini pairs perfectly with the intensity of prized black truffle. The finishing touch, a few drops of Balsamic Vinegar of Modena Pgi, adds a sweet and sour note that further enhances the truffle’s flavour.

Ingredients:

• 320 g fresh egg tagliolini
• 50 g prized black truffle
• 80 g butter
• 50 g grated Parmigiano Reggiano
• Sea salt to taste
• Black pepper to taste
• ACETAIA 4 Medaglie – Balsamic Vinegar of Modena Pgi to taste

Preparation:

1. Truffle preparation:
   • Gently clean the truffle with a soft brush or damp cloth.
   • Slice the truffle into thin slices using a truffle grater or a sharp knife.
2. Saucing preparation:
   • In a large skillet, melt the butter over low heat.
   • Add the truffle slices and cook for a few minutes, without letting them burn.
   • See the pan for a few minutes.
3. Pasta cooking:
   • Cook the tagliolini in plenty of boiling salted water, following the cooking times indicated on the package.
   • Drain the tagliolini al dente and transfer them to the pan with the truffle sauce.
   • Toss the pasta with the sauce, adding the grated Parmigiano Reggiano.
4. Plating:
   • Arrange the tagliolini with truffle on serving plates.
   • Add a few drops of ACETAIA 4 Medaglie vinegar, if desired, directly on top.
   • Serve immediately.

Consigli dello Chef:

• The quality of the truffle is crucial to the success of this dish.
• Pair the tagliolini with truffle with a glass of dry, aromatic white wine (e.g., Chardonnay or Pinot Blanc).

Enjoy your meal!

By following this recipe, you’ll have personalised your dish with ACETAIA 4 Medaglie, ensuring you’ve used a 100% natural and healthy product.