Sometimes, one little detail can transform a very basic meal in a very delicate and refined dish... The truffle is one of this ingredient that can changes everything ! Let's see that with this recipe of Linguine with black truffle from Périgord, that you will be able to serve without blushing to your guests...
400g of linguine
20g of butter
2 tbsp of truffle oil
20g of truffle pieces or truffle strips Valette
200 g of mushrooms
3cl of white wine
80g of mascarpone
Melt 20g of butter with 2 tbsp of truffle oil in a pan,
Add 1/2 shallot and half of the truffles, then 200g of the sliced mushrooms,
Brown for a few minutes, then deglaze with 3cl of white wine,
Stir with a wooden spatula to loosen all the juice.
Cook it over low heat for 10 minutes,
In a saucepan, cook 400g of linguine, a little less than al dente in boiling salted water,
Mix 80 g of mascarpone with the truffle cream in another saucepan and heat gently,
Add the pasta, 70g grated Parmesan and a little bit of the cooking water.
Serv and drop off the rest of the truffle on top of the plates.