Hi lovely people.
I am in the
beautiful Tuscany.
We have olive pickers.
I'm here just to
make lovely truffle tagliatelle.
The explosion between them the truffles and
garlic is made with love and passion.
I just
made some lovely fresh tagliatelle.
So
easy to make.
So, let's put the pasta
inside.
I put salt inside.
You want them al dente.
You know what al dente means?
Chew it longer, taste it better, digest it
better.
Nice hot pan.
You have a half clove
of garlic which you wrapped right
underneath to get a little bit of
truffle butter.
Why we make truffle
butter so easy?
Mash it all up, mix with the
butter.
You can put them inside the freezer and hallelujah.
Look at that.
Put a
little bit of water and then you create
a nice cream.
Turn down the gas as well.
Oh my my.
Lovely!
Look at that.
Put it
back and start to stir it little bit.
Look at this, black truffles just a
few slices.
Just a little touch of
salt.
Butter as well.
Oh yes.
Now
it's all ready.
Oh my my.
A little bit of parmesan.
Just a little touch
of Tuscan oil.
Truffles.
So simple.
It is so angelic.
I could actually cry.
Arrivederci!
