Tagliarini With Artichoke And Truffles
Artichokes, with their delicate, earthy flavor, take center stage in this elegant pasta dish. Thinly sliced artichokes are sautéed until tender, then tossed with tagliarini pasta in a creamy sauce infused with the luxurious aroma of black truffle. Topped with grated Parmesan and more slices of truffle, this dish is a celebration of simple yet sophisticated ingredients coming together harmoniously. Perfect for a special dinner or a cozy night in, this recipe is sure to tantalize your taste buds.
— Constant Cookbook
Ingredients
- 4 small globe artichokes
- 2 tbsp olive oil
- 1 garlic
- 1 tbsp chopped parsley
- 2 tbsp double cream
- and pepper salt
- 250g/9oz fresh tagliarini pasta
- 75g/2½oz parmesan
- 50g/1¾oz fresh black truffle
Instructions
- Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices.
- Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender.
- When the artichokes are cooked, add the parsley and cream and season with salt and pepper.
- In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce.
- Serve in hot bowls with more truffle slices and the remaining parmesan on top.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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