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Tagliatelle & Truffles and olives

Posted on 17 March 2016

Ingredients for 4 portions:

  • 80 g jarred Truffles and olives
  • Black truffle olive oil
  • 240 g tagliatelle
  • 80 g pitted black olives
  • 120 g cherry tomatoes
  • 50 g rocket
  • salt
  • pepper

Chop the tomatoes and olives and fry them in olive oil. Add the vegetable stock and boil for 5 or 6 minutes. Separately boil the tagliatelle until al dente and drain them. Pour the tomato and olive sauce over the tagliatelle, add jarred Truffles and olives, rocket and a few drops of Black Truffle olive oil. Mix all together very gently. Once opened consume within seven days.

Enjoy Your truffle meal!

 

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