¡Qué buena elección! Este producto que me muestras es un aceite de girasol aromatizado con trufa negra de la marca La Tourangelle, una casa francesa con tradición desde 1867.
Este tipo de aceite es perfecto para dar un toque de sofisticación y aroma intenso a tus platos. Eso sí, al tratarse de un aceite de finalización (en finition como dice en la etiqueta), lo ideal es usarlo en crudo, justo antes de servir el plato, para no perder sus aromas tan delicados.
¿En qué platos te recomiendo usarlo?
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Pastas (sobre unos tagliatelle o risotto de setas)
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Huevos fritos o revueltos
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Puré de patata o cremas de verduras
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Carpaccio de carne o de champiñones
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Pizzas de setas o quesos
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Quesos curados o burrata
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Setas salteadas
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Patatas al horno o patatas fritas finas
Es un ingrediente ideal para transformar un plato sencillo en algo gourmet. Solo necesitas unas gotas.Receta: Tagliatelle al Parmesano con Aceite de Trufa Negra
Un plato sencillo pero lleno de sabor y aroma
Ingredientes (para 2 personas)
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200 g de pasta fresca tipo tagliatelle (puedes usar fettuccine o spaghetti también)
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50 g de parmesano rallado (Parmigiano Reggiano)
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1 cucharada de mantequilla
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Sal y pimienta negra recién molida
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Aceite de trufa negra La Tourangelle (para terminar)
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Unas hojas de perejil fresco o albahaca (opcional)
Preparación paso a paso
1. Cocina la pasta
Pon a hervir abundante agua con sal y cuece la pasta según las instrucciones del fabricante. La pasta fresca suele estar lista en 2-3 minutos.
2. Prepara la base de queso
En una sartén grande, derrite la mantequilla a fuego bajo. Añade un poco del agua de cocción de la pasta (unas 2 cucharadas) y el parmesano rallado. Remueve hasta que se forme una crema ligera.
3. Mezcla la pasta
Escurre la pasta y pásala directamente a la sartén con la crema de parmesano. Mezcla bien para que se impregne de sabor. Añade un poco más de agua de cocción si lo necesita para que quede melosa.
4. Termina el plato
Apaga el fuego y añade un toque generoso de pimienta negra recién molida. Sirve en platos hondos.
5. El toque final
Justo antes de servir, rocía la pasta con un chorrito de aceite de trufa negra La Tourangelle. Recuerda: pocas gotas son suficientes, es un aceite muy aromático.
Decora con unas hojas de perejil o albahaca si te gusta.
Consejo de chef
Acompaña este plato con un vino blanco seco o un tinto joven de cuerpo ligero. También queda espectacular con un vino espumoso tipo cava o prosecco.
Este plato es un auténtico lujo con muy pocos ingredientes. El aceite de trufa negra le da ese toque sofisticado que lo transforma en una receta de restaurante sin salir de casa.
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