Preparation time:
approx. 30 minutes
Quantity for:
4 servings (as a starter)
240g fresh tagliatelle
1.5l water
20g salt
120g chicken oysters (from the back of the chicken) or chicken breast, in 1cm cubes
20g Sabo extra virgin olive oil
4g salt
1 pinch of white pepper
160g mushrooms
╝ lemon
1 pinch of salt
5ml white wine
20g truffle oil
40g flat-leaf parsley
Suggested wine:
a Ticino Chardonnay
Wash and chop the parsley. Wash the mushrooms, cut them into quarters and coat them in the juice of ╝ of a lemon.
Cooking instructions:
Season the chicken oysters/breast with salt and pepper and sautÚ for 2 minutes in the extra virgin olive oil. Using a skimmer, remove the chicken and place on kitchen paper. In the same oil, briefly sautÚ the mushrooms and season. Add the white wine and 2 tbsp of the water used to cook the pasta and then add the chicken. At the same time, bring the water to the boil, add salt and cook the tagliatelle. Drain the pasta, toss with the sauce and finish off with the truffle oil and parsley.


Serve on a pasta plate.
Serving ideas:
If you like, you can add 10ml of cream to the mushrooms, allowing it to reduce slightly before adding the chicken.
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