Tagliatelle with Wisconsin Parmesan-Clove Emulsion and Black Truffles

Tagliatelle with Wisconsin Parmesan-Clove Emulsion and Black Truffles

Yield: 12 servings.

SAUCE:
6 whole cloves
2 garlic cloves
6 allspice berries
2 sprigs Italian flat leaf parsley
2 quarts chicken stock
1 lb. butter
2 oz. (approximately
1/4 cup) extra virgin olive oil
to taste, salt
to taste, pepper

PASTA:
2 lbs. fresh tagliatelle pasta
20 sli

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