Savitar truffle egg tagliolini tossed with butter and Parmesan, served over a smooth potato and saffron cream. A pasta dish with a rich golden colour and a creamy texture.
Pasta & first courses
ServingsServes 4
Preparation1 hour
Ingredients
- 250 g Savitar Truffle Egg Tagliolini
- 150 g potatoes, diced
- 20 g shallot
- 30 g extra virgin olive oil
- 400 g water
- 100 g butter
- 0.5 g saffron threads
- Parmesan, to taste
- Salt, to taste
Preparation
- Sauté the shallot in the olive oil. Add the diced potatoes and cook briefly.
- Cover with the water and cook for approximately 10 minutes.
- Blend until smooth, add the saffron and season with salt.
- Cook the tagliolini in boiling salted water.
- Melt the butter with a little pasta cooking water in a frying pan. Add the drained tagliolini and toss with the Parmesan.
- Serve the tagliolini over the saffron cream.
