Tagliatelle with truffles and roast celeriac

Name: Tagliatelle with truffles and roast celeriac
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 small celeriac bulb, peeled and cut into wedges; 1 tbsp extra virgin olive oil; Salt and pepper; 250g egg tagliatelle; 80g truffle butter, cut into small cubes (see recipe); 1 cup grated parmesan; 30g fresh black truffle

STEVE MANFREDI

October 19, 2011

Tagliatelle with truffles and roast celeriacMarco del Grande

Time:< 30 mins

I've always preferred truffles as fresh out of the ground as possible. I've never liked the penchant of the French to preserve fresh truffles in Madeira. It's always best to add truffles at the last minute and allow the heat of the dish to release its flavour.

Ingredients

1 small celeriac bulb, peeled and cut into wedges
1 tbsp extra virgin olive oil
Salt and pepper
250g egg tagliatelle
80g truffle butter, cut into small cubes (see recipe)
1 cup grated parmesan
30g fresh black truffle

Method

Toss the celeriac wedges with the olive oil in a baking dish. Season with salt and pepper and roast in a preheated 200C oven for 30-40 minutes till soft and golden.
Cut each wedge into 3-4 pieces and keep warm in a large serving bowl.
Meanwhile, cook the tagliatelle in plenty of salted boiling water.
Drain and add to the bowl with the celeriac wedges, along with the butter and the parmesan. Toss well and serve immediately.
Shave the fresh truffle on top at the table.