Linguine with fresh Perigord truffle (Tuber melanosporum)

Cooking with fresh truffles is quite easy, just follow a few simple steps. The result will be a fantastic dish with a unique taste.

The quantities are listed for two people.

ingredients

• Fresh black truffle Melanosporum (40-50g)
• 250g-300g Linguine
• 10g plain flour or starch
• 20g butter
• 1 tbsp White truffle butter
• 200ml vegetable stock
• 20g Grana Padano cheese
• Salt pepper

preparation

First cook the pasta in salted water until al dente. Melt the butter over low heat and add the flour to the pan and stir. Then deglaze with the vegetable stock and stir in salt, pepper and parmesan. Mix in the white truffle butter. Then mix the sauce with the pasta and finally rub the fresh Perigord truffle over it. Take about 20g perigord truffle per person. Serve and enjoy!