Fresh tagliolini with Grana Padano, Prosciutto di San Daniele and black truffle

Fresh tagliolini with Grana Padano, Prosciutto di San Daniele and black truffle
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Rezept-Details

. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 20 minutes . Vielfalt: Teigwaren

Ingredients

500g fresh tagliolini pasta
200g grated Grana Padano
200g Prosciutto di San Daniele finely sliced and cut into strips
100g butter
100g veal stock
Salt and pepper
1 large black truffle
4 thin slices of Prosciutto di San Daniele for garnish 

Preparation

Melt the butter in a sauté pan, add the veal stock, salt and pepper. 
Place the tagliolini in boiling, salted water and cook till “al dente”, just a couple minutes as they are fresh and they will cook quickly. 
Sautéé the pasta in butter or oil, add a handful of grated Grana Padano and the Prosciutto di San Daniele strips. Plate the tagliolini and cover with black truffle slices. 
Garnish each portion with a slice of Prosciutto di San Daniele.

Cook’s tip: if you cannot find black truffles, gently fry some porcini mushrooms or a selection of mushrooms with a diced shallot, and top your tagliolini with this quick sauce then garnish with the Prosciutto di San Daniele.
Andrea Mantovani
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