A new truffle paste made with truffle essence and trumpet di morts wild mushrooms. A delicate flavour and aroma that works very well in many recipe preparations looking for that extra little touch of truffle. At this time of year it is especially versatile for the hundreds of canapé’s for Christmas and New Year festivities, adding to other ingredients , on its own, gives that extra special delicacy with hardly any time wasted (or costs involved).
Tagliatelle dello Spazzacamino (Chimney Sweep’s Tagliatelle) Ingredients for 4 portions: - 150g Black Truffle Paste - 250g Thin Tagliatelle - 75g Speck Diced - 1/2 Onion Finely Chopped - 50g Butter - 100ml Fresh Cream - Fresh Marjoran - Salt & Freshly Gound  Pepper - 50g Freshly Grated Pecorino Romano Melt the butter in a frying pan, add the finely chopped onion and diced speck with a little fresh marjoram. Cook slowly until the onions are soft. Add the black truffle paste, cream and a little water from the pasta to get the right consistency. In the meantime drop the tagliatelle into salted  boiling water. They will take approximately 2  minutes to cook al dente. Strain and add to the sauce. Toss so that the pasta is well coated, sprinkle a little of the pecorino romano cheese and serve at once.	Tagliolini Mare e Monti (Sea and Mountains Tagliolini) Ingredients for 8 portions: - 500g Tagliolini - 100g Black Truffle Paste - 100g Porcini del Boscaiolo - 1 Tbs Freshly Chopped Parsley - 100g Fresh Scampi Peeled - 100ml Single Cream - 1 Clove Garlic - 1 Tbs Finely Chopped Onion - 20g Butter - 50ml Extra Virgin Olive Oil - 4 Tbs Freshly Grated Parmesan - 2/3 Tbs Vegetable Stock Fry the garlic ad onion in butter and extra virgin olive oil. Add the Scampi, cut into large pieces until golden. Add the porcini mushrooms, cream, parsley, stock, the black truffle paste and cook until the desired consistency is reached. Cook the tagliolini in salted boiling water for  approximately 1 minute or less, until al dente. Strain and toss in the sauce. Add the freshly grated parmesan and serve at once.