Trofie alla Genovese
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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Beginner
1 min
12 mins
13 mins
1-2
Calling all truffle lovers! Tartufata is a potently delicious condiment made with olive, truffle & mushroom; this recipe combines it with our fresh Truffle Butter to make a sauce which will fulfil all your black truffle desires. When garnished with creamy pulled Burrata and a sprinkle of Parmigiano Reggiano, this show-stopping dish is perfect for your next dinner party.
Please note that some essential ingredients may
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In a large saucepan add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 3-4 minutes.
Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the butter and incorporate well.
Transfer the Fusilli to the sauce using a slotted spoon, making sure that some of the starchy pasta water makes it in with the butter sauce (this is the secret to getting a good coating of the sauce on the Fusilli).
Remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano over the pasta. Toss it until the creamy sauce comes together. Add 1 tablespoon of pasta water to loosen the sauce if needed.
Plate the pasta and add your torn Burrata on top. Finish with another generous sprinkle of Parmiggiano Reggiano and a drizzle of olive oil, if desired.
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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Our pasta has won over 100 awards, including the prestigious Guild of Fine Food Awards, making it the most-awarded pasta in the UK.
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