Spaghetti with Black Truffles
calories: medium
category: first
cost: high
difficulty: easy
preparation time: 20
Ingredients
Spaghetti 400 gr.
Black Norcia truffles 100 gr.
Salted Anchovies 3
Garlic 12 cloves
Extra-virgin olive oil 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Black Norcia truffles 100 gr.
Salted Anchovies 3
Garlic 12 cloves
Extra-virgin olive oil 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean the truffles delicately and wash them in warm slightly salted water and dice them. Put the oil in a pan and when it starts to get hot, add the truffles and let them cook without letting them fry. Take the pan off the fire, add the crushed garlic and the anchovies washed and cut into small pieces.
Put the pan back on the fire at a very low heat and go on stirring until the anchovies have dissolved completely. Then remove the pan from the fire.
Boil the spaghetti, drain them al dente and season them with the truffle sauce. They will take on a brownish colour and will acquire a delicious taste. The Chef's tips We suggest you drink Merlot del Lazio Costa Magna with your pasta dish. Curiosity Truffles have been known in Europe for at least two thousand years as there are documents testifying that they have been used, harvested and bought and sold. In fact Teofrasto, Plinio and other classical writers, both Greek and Latin, speak about truffles.
Put the pan back on the fire at a very low heat and go on stirring until the anchovies have dissolved completely. Then remove the pan from the fire.
Boil the spaghetti, drain them al dente and season them with the truffle sauce. They will take on a brownish colour and will acquire a delicious taste.
