Tagliolini With Butter And Truffle

Preparation:

Preparation: Brush the truffle well, wash and dry it. In a saucepan, melt the butter and flavor it with a pinch of salt, pepper and nutmeg. Boil the tagliolini, drain them al dente, transfer them to a hot serving dish, season them with melted butter, plenty of cheese and slices of truffle. Serve immediately. Accompanying wines: Dolcetto D'Alba DOC, Chianti Classico DOCG, Aglianico Del Vulture DOC.