Linguine with black truffle from Périgord

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...


Ingredients :

  • 400g of linguine

  • 70g parmesan

  • 20g of butter

  • 2 tbsp of truffle oil

  • 1/2 shallot

  • 20g of truffle pieces or truffle strips Valette

  • 200 g of mushrooms

  • 3cl of white wine

  • 80g of mascarpone


Preparation :

  1. Melt 20g of butter with 2 tbsp of truffle oil in a pan,

  2. Add 1/2 shallot and half of the truffles, then 200g of the sliced ​​mushrooms,

  3. Brown for a few minutes, then deglaze with 3cl of white wine,

  4. Stir with a wooden spatula to loosen all the juice.

  5. Cook it over low heat for 10 minutes,

  6. In a saucepan, cook 400g of linguine, a little less than al dente in boiling salted water,

  7. Mix 80 g of mascarpone with the truffle cream in another saucepan and heat gently,

  8. Add the pasta, 70g grated Parmesan and a little bit of the cooking water.

  9. Serv and drop off the rest of the truffle on top of the plates.


Enjoy !






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