Black Truffle butter

Ingredients: 98% sheep and goat butter, 1% dry truffles (tuber aestivum), 1% olive oil, flavorings tuber magnatum.

How to use: Ideal for paste, rice, meat, seafood, eggs, sauces, pastries and sweet creams. Do not use with tomato, lemon and strong spices.

Storage instructions: Store in cool and dry place. After opening keep in 2-4 ⁰C for 60 days.


RECIPE
Tagliatelle with Truffle Butter
Ingredients
salt
1/2 cup heavy cream
3 ounces truffle butter
black pepper
8 13/16 ounces dried pasta
3 tablespoons chopped fresh chives
3 ounces parmesan ( shaved thin with a vegetable peeler )
Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes(follow the directions on the package.) When the pasta is cooked, reserve ½ cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Time for cooking 25 minutes