The recipe with Black Fine Truffle we choose for you is Berni handmade Tagliatelle. Despite everybody knows the white truffle as the finest one, most of the people prefer the black truffle which, with its nice taste, it’s even called “the sweet black”. The inside pulp is black-brown towards violet and red, with white dense and thin veinings and defined profiles, accompanied with two brown stripes on the sides. Its surface has red shades.

Ingredients

(Recipe for 4 people)
400g Handmade Tagliatelle
100g Butter
100g Fine black truffle
Grate Parmigiano
Salt and Pepper

TAGLIATELLE FATTE A MANO
400gr Flour 00
4 Eggs
Salt

Here’s how to prepare it

On a pastry board, add some flour like a fountain and in a hole in the middle put eggs and a pinch of salt. Begin to knead with a fork the dough, starting from the middle beating eggs and then by hand until the dough will be homogeneus and smooth. Cover the dough with film e let it rest for 30 minutes at room temperature. Stretch the dough in a flour pastry board with a rolling pin getting a puff pastry of few millimeters.

Now roll up the puff pastry and cut the tagliatelle 1 cm large, boil them in salted water and take them out al dente. In the meantime warm in a small pot a spoon of soup and garlic until it boils, take off the garlic and add butter cut in small pieces. Add pepper and salt, add 80 gr. Truffle and let it cook until it boils again.

When Tagliatelle are ready, put them in a pan with truffle sauce and pan fry for 30 seconds, add parmigiano and, if you like, grate some left Truffle on top. Delicious!!!

Which wine are you gonna pair with handmade tagliatelle with black fine truffle?

Perfect food pairing with a Rosso di Montalcino. We particularly recommend the Rosso di Montalcino DOC 2018 Le Chiuse.

Coming out in the second year after the harvest, it is produced with larger grape bunches in order to achieve lower tannic concentration in a shorter period of maturation, with lowest yealds less than 50 quintals per hectare. After aging for about a year in large Slavonian oak barrels, the wine is bottled and put on the market, easy drinkable with a great versatility in pairing with any kind of food, able to bring joy and harmony to every meal.

“Le Chiuse” estate came into the possession of the Biondi Santi family at the end of the 18th century as a dowry of Maria Tamanti when she married Clemente Santi. Their daughter Caterina married Jacopo Biondi and their son Ferruccio, the great grandfather of Simonetta Valiani, respected his mother’s wishes and added her surname Santi to the family name. Ferruccio Biondi Santi, after having fought alongside Garibaldi, continued the work of his grandfather Clemente by selecting and enhancing vines until he obtained a particular clone of Sangiovese Grosso that became the source of the original Brunello di Montalcino. Ferruccio’s son Tancredi bequeathed Le Chiuse and two other properties to his daughter Fiorella, urging her never to sell the estate because it was there that the grapes for the famous Brunello Riserva originated. From then on Fiorella leased the farms to her brother Franco, owner of the renowned Il Greppo estate, who cultivated the vineyards and vinified the grapes until 1990. When Fiorella died in 1986, her daughter Simonetta Valiani, who inherited her grandfather Tancredi’s love for the land and passion for wine, began to produce her own Brunello from Le Chiuse with her husband Nicolò Magnelli and her son Lorenzo.