. Difficulty: Easy
. Serves: 4 people
. Preparation time: 20 minutes
. Variety: Pasta
Ingredients500g fresh tagliolini pasta
200g grated Grana Padano
200g Prosciutto di San Daniele finely sliced and cut into strips
100g veal stock
Salt and pepper
1 large black truffle
4 thin slices of Prosciutto di San Daniele for garnish
PreparationMelt 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.