The Bilingual WebZine of ART and CULTURE – Il Webzine dell'ARTE e della CULTURA

Posted by angela On May - 5 - 2018 0 Comment

Is cooking an art form, or is it not?

So here is the new message board of Cliccamuseo, called CulinArt. Do you like it?

I had already planned to talk about food in the history of art when Cliccamuseo was first created, in 2009. So now, that I have little time for the blog, I decided to start. Why? To entice you back, here is CulinArt. If you want to can write too, just ask…

One clarification, so there are no misunderstandings: CulinArt is formed by the fusion of Culinary and Art, so we are talking about food, not body parts! lol


Tagliatelle al Tartufo

300 grams egg tagliatelle, one small truffle, olive oil, butter, 1 clove of garlic, salt and pepper, 4 tablespoons of cream

Clean the truffle very well with a hard brush, then slice it very, very thin.

Put 3 tbsp of olive oil into the pan, add 1 tbsp of butter and the entire garlic clove, then lightly brown the garlic; don’t burn the garlic; remove it as soon as it is browned on both sides. Then add the truffle slices, and one minute later, the cream. Cook the mixture for one or two more minutes, then turn off the heat.

Cook the tagliatelle in a large pot of salted water the correct time to leave the pasta al dente, not a second longer. Immediately drain the pasta, then pour the pasta into the saucepan, and mix rapidly. Serve right away, with some pepper or a bit of grated parmigiano reggiano if you like.

You may prepare the sauce with some more cream if you like, but it should be thick cream, not too watery.


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