Tagliatelle with black truffles | ©Tom Palladio ImagesMy short-order cook alter ego, Lazy Person (LP), returned home from shopping with a rare find inside the grocery tote: a box of tagliatelle pasta made with semolina whole wheat flour and egg.

What’s so rare about that?

Well, these golden-yellow artisan “cuts” stand head and shoulders above the competitors as each and every winding strand is imbedded with black summer truffles. And, that’s why these tagliatelle are billed as Tartufissima (very, very truffled).

Rare, indeed!

Strands of Tagliatelle with Black Summer Truffles | ©Tom Palladio ImagesCreated and produced by TartufLanghe in the bounty-rich Langhe area around Alba in the Piedmont region of northwestern Italy — where truffles, both black and white, along with excellent cheeses and outstanding wines are revered — Tartufissima Tagliatelle singlehandedly pioneered the practice of adding truffles to pasta dough.

The brainchild of Beppe Montanaro and Domenica Bertolusso — founder-owners of TartufLanghe — these handmade strands from heaven were recognized for their culinary ingenuity and awarded the “best new product of the year” prize at the 1992 Fancy Food Show in New York.

Tartufissima Tagliatelle front the TartufLange package | ©Tom Palladio ImagesSince their Big Apple debut, Tartufissima Tagliatelle, along with the rest of the TartufLanghe’s truffle specialties — risotto, polenta and fonduta — have found their way out of the Langhe and into world-renown restaurants and gourmet shops all around the globe.

Sounding more and more like a product placement advert, and less and less like a quick-‘n’-easy LP recipe, let me close out the huckstering by simply telling you that you can order online and have all the TartufLanghe gastronomic delights express shipped right to your front door. Just click HERE for details.

TartufLanghe's Tagliatelle with Black Summer Truffles | ©Tom Palladio ImagesHey, what are friends for, right?

Inching ever-so-closely to the galley door, let me preface our next exercise in the kitchen with the number 3. Why? Because this dish only calls for three ingredients: the black truffle-laden tagliatelle, a bit of butter and some Parmigiano-Reggiano cheese.

That’s it.

Nothing else.

It’ll be a snap as this dish plates in under 10 min.

ANDIAMO!

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Tagliatelle with Black Summer Truffles recipe graphic | ©Tom Palladio Images

Step-1: Fill a pot with water, cover, set on HIGH and bring to a boil.

Butter melting in the skillet | ©Tom Palladio Images

Step-2: In a skillet, lay in the butter, set on LOW-MEDIUM and rotate around until all the butter has melted. Place aside.

Step-3: Water is boiling. Uncover, add 1 tbsp of sea salt, drop the tagliatelle pasta down, stir briefly then let cook for 4 min.

Step-4: At the 4-min. turn the burner off and drain the pasta.

Tagliatelle sautéing in the butter | ©Tom Palladio Images

Step-5: Add the pasta to the melted butter in the skillet, place on MEDIUM-HIGH and sauté for 1 min.

Plated Tagliatelle with Black Summer Truffles | ©Tom Palladio Images  Plated Tagliatelle with Black Summer Truffles | ©Tom Palladio Images

Step-6: Plate the pasta, sprinkle the grated cheese on top and serve.

Step-7: BUON APPETITO!

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P1100062
Recommend Wine Pairing
: Malvasia Colli Orientale del Friuli (DOC)Livio Felluga Winery, Brazzano di Cormons (GO), Italy

Before I go any further, let me briefly explain why pairing wine with black truffles is tricky business.

To begin with, the black truffle is widely known and much appreciated for it’s wild and earthy taste and strong musky aroma that can dominate a dish.

Tartufo Nero - TartufLangeSecondly, you need to know what role the truffle plays in that dish you are about to consume.

Is the truffle playing second fiddle, or is it the centerpiece ingredient?

If the former, selecting a robust red does well to compliment the musky wild flavors of the fungus.

If the latter, then the dish deserves a lighter, more subtle wine that doesn’t overpower the flavor nor mask the aromatic contributions that the truffle brings to the table.

In our case — the recipe above — the black truffle is the centerpiece flavor of the dish; therefore, I’m going with white over robust red.

Livio Felluga Malvasia DOC uncorked | ©Tom Palladio ImagesPersonally, I don’t think there are any better Italian whites than those found straddling the Collio DOC and Colli Orientali del Friuli DOC vineyards of the Friuli-Venezia-Giulia region in the Peninsula’s upper northeast corner. And, it is in Brazzano, near Cormons, that we’re putting opener to cork.

It’s no secret, at least around Italy, that the finest dry Malvasia wine is made in Friuli, and an excellent bottle of that grape can be found at the Livio Felluga Winery, a label that only yields great wines with instantly recognizable fragrances and aromas. 

Livio Felluga Malvasia DOC map label | ©Tom Palladio ImagesA 100% varietal, Malvasia Colli Orientale del Friuli (DOC) is one of the vintner’s “map label” wines — prized bottles that carry the distinctive artwork that portrays the hills and slopes that have shaped the geography of Livio Felluga wines all over the world. 

In the glass, you’ll be immediately drawn to it’s clear, straw-yellow color with greenish reflections. The perfume of this Malvasia is pleasant with an aroma that recalls exotic fruit and white pepper. Dry, fresh and lively, it’s good-bodied on the palate.

P1100098
Excellent as an aperitif, Livio Felluga’s Malvasia Colli Orientale del Friuli (DOC) pairs well with a variety of first and second courses — from soups to risotto dishes to fish.

And, it holds its own alongside our tagliatelle with black summer truffles, too.

Best served in a tulip-shaped glass at 8-10° C.

SALUTE!

©The Palladian Traveler ©Tom Palladio Images

Borsalino w/ props SMALL | ©Tom Palladio Images

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Written by The Palladian Traveler

Tom traded his hometown St. Louis Cardinals' baseball cap in the United States for a Borsalino and he now hangs his "capello" in the Puglia region of southeastern Italy. A veteran print and broadcast journalist, with well-worn passports that have got him into and out of 49 countries and counting, Tom fell in love with the "Bel Paese" years ago. As he notes, "I'm inspired by the beauty I find in all things that are very, very old, and reliving history, or at least meandering along cobblestone streets that were laid down over a thousand years ago and just looking up and marveling at what occupies the space still today, really gets my 'Vespa' running." Tom has a good eye behind the lens and is a graphic storyteller, but he'll let you decide as he keeps his camera batteries fully charged and the posts flowing from his creative hideaway in the hills overlooking Ostuni. You can also follow his dispatches along the cobblestone via TravelingBoy.com.

11 comments

      1. I did not tell you.. hubby and I are taking holidays in the vicinity of Como this year, and on our way there we are spending two days in Vicenza. I booked a hotel today. I thought about asking you for a tip, but silly me could not find your email address 😀

  1. This pasta sounds delightful. We found a truffle and leak cheese in a chain supermarket in Naples that is wonderful. I first served it with crackers but after one bite knew it was a stand alone cheese. Anything else with it moves the focus away from that wonderful musky, earthy flavor. I would guess that anything added to this dish would also distract.

  2. OMG…it’s only 9 in the morning here and I’m salivating for your pasta and vino pairing…torture! So, what’s for dessert, by the way!

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