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Recipe: Pearl Noodle with Mushrooms and Black Truffle Carpaccio

Have you tried the Truffle Carpaccio? It is a highly appreciated product in Spanish gastronomy and is the perfect condiment to give a twist of texture and flavor to any preparation of meat, fish, salads or stir-fries, as well as with pasta, fried eggs, our omelette preparations or stir-fried with our Mushrooms in Extra Virgin Olive Oil, or even for tapas dressings or with cheese preparations, etc.

Therefore, we present you a very simple and delicious recipe for Pearl Noodles with Mushrooms and Black Truffle Carpaccio. Do you want to know how it is done? Well take note!



  1. First of all, we must boil the pasta in abundant water with a little salt.
  2. Once cooked, strain it and run it through cold water to cut the cooking. In this recipe it is preferable to leave it two minutes below the cooking time, which is known as “al dente”, because then we will finish cooking them with the chicken broth in the same pan where we have made the stir-fry.
  3. On the other hand, we put the dry ceps to hydrate in warm water for about 30-40 minutes. Once they are hydrated, strain the water and reserve.
  4. The third step of the recipe is to prepare a sauce with the onions cut into small cubes, the sliced portobello mushrooms, the Iberian bacon in small cubes and the dried ceps.
  5. Next, we cook it with a little EVOO (we use a few tablespoons of the Truffle Carpaccio oil to enhance the flavor) for about 15 minutes over low heat in a pan.
  6. Once we have it ready, we strain the excess oil and reserve it in the same pan.
  7. To finish the recipe, we have to mix the pasta and the sauce in the pan and cook it for about two minutes over medium heat. Add the chicken broth to the whole and cook it for one more minute until the whole is homogeneous.
  8. Season with salt, add the La Chinata Truffle Carpaccio as a topping and serve hot.


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