Black truffle and raw shrimp durum wheat Tagliolini

Product combined with the recipe

Tagliolini Confezione 500gr

Ingredients for 4 people

  • 500gr fresh egg tagliolini
  • 4 shrimps
  • 40gr black truffle
  • 100gr butter
  • 60gr Parmigiano Reggiano
  • 1 garlic clove
  • 1 laurel leaf
  • vegetable stock (as required)
  • extra-virgin olive oil (as required)
  • salt and pepper (as required).


Cut the truffle in slices and put aside the best looking ones for the final presentation of the dish. Fry the garlic in olive oil in a large pan with laurel and the rest of the truffle slices. Remove the garlic as soon as it browns, together with the laurel. Add a ladle of vegetable stock. Shell the shrimps and cut them in half len- gthwise, remove the intestines and season them with salt, black pepper and oil. Cook the pasta in abundant salty water, drain it and stir it in a saucepan by adding bits of butter and grated par- mesan. Serve by laying the shrimps on the nest-shaped tagliolini and garnish with truffle slices.

Other recipes

Other products