Tagliatelle alla Tartufata
- Tagliatelli (ref. A10) - 300 gr (6 nests)
- Formaggio sauce (ref. H7) - 100 gr
- Fresh liquid cream - 35 gr
- Tartufata - 1 tbsp.
- Grated Parmesan - 15 gr
- Fresh pepper
- Young sorrel shoots (garnish) - 5 leaves
Heat the Formaggio sauce in a large pan, adding the liquid cream, the parmesan and the Tartufata. Mix everything until a homogeneous mixture. Be careful: avoid boiling of the sauce.
Heat the tagliatelli in lightly salted boiling water for 75 sec. and drain them carefully. Pour them into the pan with the preparation and gently mix everything together.
Dress the preparation in a warm deep plate and decorate with the young sorrel shoots.
Can be served with extra parmesan.