Tagliatelle with chicken and truffle
Tagliatelle with chicken and truffle soon because I had a priceless gift from a lady, which also met on the Internet, what better holiday offer of a cooked black truffle. With pasta and chicken, with no additives of different flavors; cook briefly as to release the aromas sponge.
Again grated truffle, awash with warm olive oil and let stand for about 2 hours. Then I got products needed for 3 servings.
~ 250-300 grams tagliatelle (9 rolls or other favorite pasta)
~ 400-500 g of chicken meat (ham and here fillet skinless)
~ 80 ml. olive oil with black truffle
Salt to taste
Parmesan for sprinkling
Preparation of tagliatelle with chicken and truffle
1 Chicken meat is cut into very tiny pieces – like soup
2 Add salt, pour olive oil with truffle and let stand for about 30 min. In the refrigerator.
3 The pasta is boiled as indicated on the box time – in a saucepan with 2 liters of water and a pinch of salt. Display minutes usually for al-dente, so almost always relax for 2-3 minutes, because it is not like al-dente.
4 Meat with olive oil is transferred to the pan and fry until ready.
5 Finally, add truffle compartments – finely chopped (optional can leave a few slices for decoration).
6 Add drained pasta with 2-3 tablespoons of water and boiling.
7 Everything goes wrong for another minute or two and distributed dish.
8 The sprinkling with Parmesan finally is optional.
One of my favorite because of the sharp taste of Parmesan pasta was sprinkled with cheese.