Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

  • kldudek
    And ..... the home cook just happens to have 1 black truffle around??? – 6/28/2011


Tagliatelles with Parmesan-Clove Emulsion

Servings: 12


For Sauce:
6 whole cloves
2 garlic cloves
6 allspice berries
2 sprigs Italian flat leaf parsley
2 quarts chicken stock
1 pound butter
2 ounces (approx. 1/4 cup) extra virgin olive oil
Salt to taste
Pepper to taste

For Pasta:
2 pounds fresh tagliatelle pasta
20 slices bacon, cooked until crisp and minced
2 pounds Wisconsin parmesan cheese, finely grated and divided.
Wisconsin parmesan cheese shavings, optional
1 black truffle, thinly sliced*
1 cup chives, finely chopped
12 sprigs chervil for garnish

Cooking Directions:

For sauce: Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.

Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 minute. Season with salt and pepper.

For pasta: Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 parmesan.

Final preparation: Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place parmesan shavings on the sauce. Top each with portion of remaining grated parmesan, truffle slices, chives and chervil. Serve immediately.

*Or, substitute truffle oil and drizzle over each serving.

Enter the food name below and we'll give you a few ideas.