Cooking in progress....

Tagliolini with Butter and White Truffles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock. | 2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter. | 3. Place the pasta on separate serving plates and grate a bit of white truffle over each. | 4. You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tagliolini - - - -
    chicken stock - - - -
    salt - - - -
    butter - - - -
    white truffle grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition