they are a delicious first course full of flavours. The recipe calls for the use of fresh or dried tagliolini served with a creamy black truffle-based sauce, crispy speck, softened dried porcini mushrooms and diced smoked provola. The dish is complete and balanced, with the intense taste of the truffle blending perfectly with the smoky flavor of the provola and the earthy flavor of the dried porcini mushrooms. Once the tagliolini are prepared, just sauté them in the pan with the sauce and serve piping hot for a perfect gourmet dinner.
Pour the oil into a pan and add a poached clove of garlic. Add the speck and let it cook for a few minutes until it is crispy and golden brown. When the speck will seem cooked to perfection remove the garlic and add the dried mushrooms, soaked first for about ten minutes.
Continue cooking for 6-7 minutes and in the meantime you can cook the tagliolini in plenty of boiling salted water, drain them al dente and pour them directly into the sauce. of pepper.
After cooking, with the heat off, add the provala and the Parmesan cheese, mix everything well, if you like a sprinkling of pepper.
Enjoy your meal!
