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Eataly Magazine Image Stories and recipes from the world of high-quality food and drink
  • Frittelle di Carnevale

    Frittelle di Carnevale

    Carnevale is a period of wild celebration and feasting that culminates on Martedi Grasso (Fat Tuesday), the day before the fasting period of Lent begins on Ash Wednesday. Enter: these decadent fritters. Continue reading

  • Radicchio Risotto with Amarone Wine

    Radicchio Risotto with Amarone Wine

    Made with red wine, Ambrogio Maestri’s recipe for radicchio risotto is enough to make us sing for our supper. Continue reading

  • Dolce al Cucchiaio 2.0

    Dolce al Cucchiaio 2.0

    You loved last week's dolce al cucchiaio so much that we are giving you another recipe for the spoonable treat.
  • Tagliatelle al Tartufo

    Tagliatelle al Tartufo

    Earthier and more robust, black truffles from central Italy are a whole different ingredient than the white truffles from the north — which means we eat them differently, too! Instead of being shaved, black truffles are often grated into warm butter with a touch of garlic, salt, and pepper. This rich, aromatic sauce is the perfect addition to the long silken strands of tagliatelle, made by our pasta artisans using simple, high-quality ingredients.

    Complete the meal with Parmigiano Reggiano®. Made according to centuries of tradition in northern Italy, freshly grated Parmigiano Reggiano® boasts complex, savory flavors that will take your dish to the next level.

    Sounds pretty "grate," right? Make this decadent dish for two in 20 minutes with our recipe!

    Tagliatelle al Tartufo (Pasta with Black Truffle)
    Recipe courtesy of Eataly

    Yield: 2 servings

    2/3 pound fresh tagliatelle
    1 whole black truffle
    ½ tablespoon Urbani truffle butter
    ½ clove garlic, minced
    Sea salt, to taste
    Freshly ground black pepper, to taste
    Optional: Parmigiano Reggiano, to taste

    Bring 3 quarts of water to a boil, and season until it is as salty as the sea.

    Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. In the meantime, heat the truffle butter in a medium-sized saucepan until it has melted, being careful not to let it burn. Add the garlic and a scant pinch of salt and pepper, and grate in the black truffle.

    Drain the pasta, reserving some of the cooking water, and add to the pan with the butter sauce. Toss over high heat to coat the pasta, adding pasta water if necessary to loosen the sauce.

    Divide among two heated bowls, and season with freshly-ground pepper, to taste. Grate the Parmigiano Reggiano (if using), add a few shaving of fresh truffle for a garnish (if desired), and enjoy immediately.

    Buon appetito!

    Black-Winter-Truffle_PR

  • Crostata alla Marmellata

    Crostata alla Marmellata

    Make a tart that nonna would approve of with our recipe paired with high-quality Italian jams.
  • Pappardelle ai Funghi

    Pappardelle ai Funghi

    Taste spring in Toscana with this flavorful pasta, which serves dinner for four in half an hour. Check out the recipe video!
  • Pasta alla Puttanesca

    Pasta alla Puttanesca

    Created in Napoli, this colorful recipe evokes southern Italy. Watch our chef create the pasta, then try the recipe for yourself!

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