While the dough is resting prepare the truffle mushroom filling. On a sheet of pasta add one teaspoon of the truffle mushroom filling from the centre edge. Remove the mushroom mixture from the heat and permit it to cool for five minutes. Place a medium sauté pan on medium heat and add the olive oil. Stir the shallots into the pan and cook for five minutes, until softened and translucent. Place a large sauté pan on a medium heat and add the heavy cream. Reduce the cream by half then add parmesan, grated black truffle, lemon juice, salt and Bagnoli's Black Truffle pepper. Savour the captivating aroma of our handcrafted black truffle butter. fresh white alba truffles Truffles: If accessible, use fresh truffles for an unparalleled aroma.
Benvenuto!
