Taglierini with truffle

Boil the taglierini in plenty of salted water. Put the butter (chopped), some milk, some Parmigiano Reggiano and some truffle slices in a serving dish of your choosing, then set it on top of the boiling pan so that the steam will warm it.

When the taglierini are ready, drain and pour them into the dish with the condiment you prepared beforehand; stir well, sprinkle with more Parmigiano and plenty of white or black truffle slices. Serve hot. Fresh truffle can be replaced with white or black truffle cream or with artichokes and truffles cream.