Tagliatelle boscaiola with truffle oil
4 servings
30 minutes
Tagliatelle Boscaiola with truffle oil is an exquisite dish of Italian cuisine that embodies the traditions of forest gastronomy. 'Boscaiola' translates to 'woodsman,' reflecting the rich flavor of mushrooms complemented by aromatic truffle oil. Tender strips of tagliatelle are enveloped in a rich sauce with porcini mushrooms, shallots, garlic, and thyme, creating a harmonious blend of earthy notes and the subtle acidity of cherry tomatoes. White dry wine adds a light depth to the sauce, while grated Parmesan finishes the composition with a creamy touch. This dish is perfect for a cozy dinner when you want to savor the taste of authentic Italian cuisine infused with forest aromas and noble hints of truffle.
1
Thaw the mushrooms on the top shelf of the refrigerator overnight. If there's no time, place them in a sealed bag and put them under cold running water.
- Frozen porcini mushrooms: 10 pieces
2
Peel the shallots and slice them lengthwise into petals (the banana shallot variety is better for this).
- Shallot: 4 pieces
3
Crush the garlic with the side of a knife and chop it medium.
- Garlic: 4 cloves
4
In olive oil, sauté shallots with garlic and thyme leaves over medium heat for about 2 minutes, stirring constantly.
- Olive oil: 2 tablespoons
- Shallot: 4 pieces
- Garlic: 4 cloves
- Fresh thyme: 4 stems
5
Cut the mushrooms into medium pieces.
- Frozen porcini mushrooms: 10 pieces
6
Add mushrooms and sauté for about 3 more minutes over medium heat.
- Frozen porcini mushrooms: 10 pieces
7
Add halved cherry tomatoes and any dry white wine.
- Yellow cherry tomatoes: 50 g
- Red cherry tomatoes: 50 g
- Dry white wine: 50 ml
8
Cook for about 3 minutes until the alcohol evaporates and the sauce thickens slightly.
9
Remove from heat.
10
Grate the parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 50 g
11
Boil the tagliatelle according to the package instructions, then drain the water.
- Tagliatelle: 500 g
12
Mix with sauce and truffle oil.
- Truffle olive oil: 2 tablespoons
13
Serve by sprinkling grated parmesan on top.
- Parmesan (Parmigiano Reggiano): 50 g