Fettuccine al Tartufo
Luxurious handmade egg ribbons tossed in creamy reduction, sweet cherry tomatoes, aromatic truffle powder, and aged Parmigiano Reggiano.
Luxurious Italian Balance
Fresh egg fettuccine, golden butter, sweet cherry tomatoes, velvety cream, aromatic truffle powder, and aged Parmigiano Reggiano.
Sweet Tomatoes & Cream Reduction
Melt 30g butter with a drizzle of oil in a skillet. Add 150g halved cherry tomatoes and sauté gently until soft and blistered. Pour in 120ml heavy cream, season with a pinch of sea salt, and simmer on low heat until reduced to a silky, glossy base.
Gentle Cream Simmer
Simmer cream over gentle heat so the sweet tomato juices blend naturally into an emulsion without separating.
Truffle Mantecatura & Ribbons Coating
Cook 200g fresh fettuccine ribbons in boiling salted water for just 2 minutes. Lift ribbons directly into the simmering sauce using a spider strainer. Dust generously with 5g truffle powder and toss vigorously (mantecatura) so every ribbon is cloaked in luscious truffle cream.
Blooming Truffle Powder
Truffle powder reveals its richest, earthiest aroma when bloomed in the warm cream emulsion during tossing.
Plating Nest, Chive Oil & Parmigiano Shower
Twirl ribbons using kitchen tongs into an elegant nest onto warm plates. Spoon roasted tomatoes over top, drizzle vibrant green 10ml chive oil, sprinkle 1 tbsp (to garnish) fresh chopped chives, and shower with 40g freshly grated Parmigiano Reggiano. Serve immediately while steaming.
Herbal & Umami Contrast
Chive oil provides a vibrant green punch and fresh allium notes that balance the creamy truffle richness.
