Les ingrédients – Pour 6 personnes :

  • 480g. de pâtes ;
  • 1l. de crème liquide ;
  • 30g. de parmesan en poudre ;
  • 120g. de truffes (60g. râpées et 60g. en lamelles) ;
  • 12cl. d’extrait d’huile truffée ;
  • Fleur de sel ;
  • Sel, poivre du moulin.

La préparation :

  1. Faire chauffer la crème liquide dans une casserole avec le sel et le poivre et quelques gouttes d’extrait d’huile de truffes. Rajouter 60g. de truffes râpées et porter le mélange à ébullition;
  2. Cuire les pâtes Al dente dans un grand volume d’eau bouillante salée ;
  3. Les égoutter et les passer sous l’eau froide ;
  4. Les verser dans la casserole contenant le mélange ;
  5. Rajouter les autres 60g. de truffes émincées en lamelle ;
  6. Au bout d’une heure, sortir le plat et le couvrir avec du papier aluminium pendant 15 minutes ;
  7. Mélanger le tout, vérifier l’assaisonnement et servir sans attendre.


Le vin :

Pour l’accord Mets & Vins de ce mois, Sébastien joue son plus bel atout en proposant Divergente, la nouvelle cuvée du Domaine. Quant à lui, Serge sort son joker truffé pour un accord régional, simple et efficace qui saura régaler les becs fins vauclusiens.

Bon appétit !

3 thoughts on “Pâtes aux Truffes

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