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Ingredients:

• 350g of Tagliatelles*
• 40g of butter
• 1 half-liter of liquid cream
• 1 shallot
• Parisian Truffle Sauce*
• Summer Truffle Mayonnaise*
• 1 truffle of 50g
• Quail eggs

Preparation

Start by peeling the shallot, finely chop it, then sauté it in a sauté pan with the butter for about 3 minutes.

Then pour the cream, bring to a boil, lightly salt, and let simmer over low heat.

In the meantime, carefully brush the truffle to clean it, then grate it using a grater with large holes. Set aside. Gently reheat the truffle sauce over low heat.

Cook the tagliatelles in a large pot of salted boiling water until al dente. Drain immediately, then add them to the sauté pan with the truffle sauce. Mix well, season with pepper to taste.

In a pot, bring to a boil, immerse the quail eggs for 10 minutes. Once cooked and cooled, cut them in half and garnish with a tablespoon of summer truffle mayonnaise.

Serve immediately, sprinkling each plate with the remaining grated truffle.