WebRoll the dough into one inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Place in the freezer for at least 30 minutes. …
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Truffle carpaccio is thinly sliced truffles marinated in extra virgin olive oil. Usually made of black summer truffles, carpaccio maintains its true characteristic aroma and is a simple yet important product because it can be used as a substitute of fresh truffles with the advantage of being used during the whole year.
Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream.
For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water. Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat.
Usually made of black summer truffles, carpaccio maintains its true characteristic aroma and is a simple yet important product because it can be used as a substitute of fresh truffles with the advantage of being used during the whole year.