Rinse and cube the cuttlefish. Wash and slice the tomato into thin carpaccio like slivers. Wash the asparagus and delicately remove the outer layer maintaining the delicate asparagus tips. Rinse the truffle well. In a pan, lightly fry the cuttlefish for several minutes and salt and pepper to taste. Cook the Tagliatelle pasta in abundant salted water and strain when the pasta is “al dente”. Amalgamate with the cuttlefish sauce away from the flame. Add the asparagus tips and check for salt. Plate the dish carefully in the center of the slivers of tomato and garnish with the disks of black truffle and a drop of olive oil. Serve immediately. WINE PAIRING: A well-balanced flavor palate, which combines savory and acidic notes, this dish, pairs exceptionally with the classic Soave wine. With its balsamic smoky undertones, toasted vanilla and mineral aroma the final presentation is elegant, lively, and fresh.
