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    Tonnarelli with fresh summer truffles and Grana Padano

    Group 393Easy
    Group 3826 people
    T230 min
    Bastianich Group


    1 pound fresh tonnarelli hand-rolled
    3oz butter
    1 cup freshly grated Grana Padano
    fresh black summer truffle – about 6g – 8g each person


    STEP 1

    Bring a pot of salted water to a boil over high heat. Stir the fresh tonnarelli into the boiling water and return to a boil, stirring frequently, and cook, semi-covered, until the pasta is tender but still very firm.


    STEP 2

    Meanwhile, heat the butter in a skillet adding then a ladle of pasta cooking water, drop the pasta into the sauce, and – off the heat – add the half of freshly grated Grana Padano.



    STEP 3

    Stir well and serve finishing it up it with the remaining Grana Padano and fresh summer black truffle grated onto the pasta.