Black truffle is the most famous member of the Tuber melanosporum family of fungi. Unlike mushrooms though, truffles grow completely below ground. Black truffles actually come in a range of colors and can be dark brown at times. They are exceptionally difficult to harvest being both underground and blending in extremely well with the neighboring soil even when dug up.Traditionally the European black truffle is in season from mid-November to mid-March. This can vary a bit depending on locale and weather conditions. The earthy, chocolatey flavor of black truffles, and it’s enveloping aroma, that intense flavor that coats a dish and your sense alike. Makes it called black diamonds. They have many of the same health benefits as mushrooms.
Brand | 牌子: GIULIANO TARTUFI
Region | 原產地: Italy 意大利
Net Weight | 淨重: 1 Jar of 25g
Tagliolini with taleggio and black truffle
400 g tagliolini pasta (14oz) You can also use tagliatelle
1-2 black truffle
300 g taleggio cheese (10oz) you can also use fontina, brie or robiola
200 ml fresh cream (6oz)
50 g Parmesan cheese (2oz) grated
salt for pasta and to taste
black pepper to taste
1 knob butter
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cut the taleggio into small pieces and melt it in a pan with a knob of butter and the cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.
Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce.
Serve immediately with shavings of black truffle and a sprinkling of grated Parmesan.