Truffles are a type of fungi that can be eaten all year round and there are many varieties, some more expensive and rare than others. No matter the variety however, the truffle aroma is unmistakably pungent and is a highly prized ingredient in the kitchen. It is often referred to as ‘the diamond of the kitchen.’ Due to it’s popularity in the kitchen, it has now been made into oils, pastas, meats, cheeses and much more.
Here at Diforti we offer a range of truffle infused products, including the Truffle Tagliatelle in today’s recipe. Although truffle can be eaten at any time of the year, in the UK it is a very Autumnal ingredient and is used during the colder months. It pairs well with earthy ingredients such as mushrooms, thyme & nuts.
WHAT YOU WILL NEED:
- Truffle Tagliatelle 250g
- Parmesan Cheese
- Mushrooms of your choice (about 2 cups worth, sliced)
- 1/4 cup of Walnut Halves
- 4 tablespoons of unsalted Butter
- Sea Salt & Cracked Black Pepper to your taste
- White Truffle Extra Virgin Olive Oil (optional)
STEP ONE: Fill a pan with water and bring to the boil. Add in the Truffle Tagliatelle and cook for 5-6 MINS.
STEP TWO: While the Tagliatelle is cooking, heat up 4 tablespoons of unsalted butter in a pan until sizzling and then add the chopped mushrooms. Cook until nicely browned and soft and then add in the 1/4 cup of walnuts and cook for a further 1-2 MINS.
STEP THREE: Drain the Truffle Tagliatelle and toss into the pan with the mushrooms & walnuts. Stir ingredients until mixed well. Cook for a further 2 MINS.
STEP FOUR: Plate up while it’s hot and drizzle with some White Truffle Extra Virgin Olive Oil if desired. Grate some Parmesan Cheese over the top to garnish and enjoy!
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One thought on “Mushroom, Walnut & Parmesan Truffle Tagliatelle”
This looks great. I’m going to try it.