Chicken stock
Salt
Grated white truffle
Butter
Tagliolini

1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
3. Place the pasta on separate serving plates and grate a bit of white truffle over each.

Raw white truffle slices
1 head frisee lettuce, separated into small curls
2 oz blanched finely crushed hazelnuts
1/8 cup white truffle oil
1/8 cup hazelnut oil
1/2 cup chanterelle mushrooms, sauteed in a few drops of oil until limp
1/8 cup balsamic vinegar
2 oz Bresaola, sliced paper-thin (If not available, use prosciutto.)
2 oz crushed black walnuts

Note that either the hard-to-find and expensive Italian White Truffle (tuber magnatum pico) can be used in this salad, or you can use the Oregon White Truffle (tuber gibbosum) to excellent effect on both your palate and your pocketbook.

Mix balsamic vinegar, hazelnuts and hazelnut oil until blended. Arrange frisee to cover the plate, and pour the hazelnut/balsamic dressing over the greens. Arrange bresaola in slices around the plate, and spoon the mushrooms in a spiral pattern over the lettuce and bresaola. Scatter crushed black walnuts over the mushrooms, and drizzle white truffle oil over the bresaola and the salad. Garnish with white truffle slices, as generously as you like.