Saturday, January 19, 2013

Pasta with turkey and black truffle

Pasta with turkey and black truffle
500 g short pasta (shells, spirals, ribbons ...), 2 truffles raw, 200 g of parmesan cheese, 200 g of turkey breast luncheon natural (or braised), 200 ml of cream for cooking (with less than 35% fat), 3 tablespoons low-fat milk, salt, black pepper.
Take three liters of water with a tablespoon of salt and oil in a pan. Heat and when it starts to boil, add the pasta.
Stir until it recovers the boil again and let cook for eight to 10 minutes.
Then, remove the hot water, cooled with water and let slip finish. Reserva.Mientras, cut the turkey and cheese into cubes. Lamina truffles into thin slices and keeps the juice in a bowl.
Pour the cream into a saucepan along with the milk, truffle juice and a little salt and pepper.
Heat over low heat for five minutes and add the diced turkey.
Stir constantly and when you start getting hot, incorporates the pasta and stir for two to three minutes over low heat.
Then add the diced cheese party, reserve a small portion, mix and, to the minute, spends an ample supply.
Serve on individual plates and distributes some slices of truffle and parmesan flakes freshly made.
Serve warm, without the cheese melts.

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