The black truffle is the prince of Umbrian products and the most precious, the Tuber Melanosporum or Norcia truffle, is the star of a famous sauce to flavor tagliolini and spaghetti. You can replace it out of season with the more common black summer truffle or scorzone.
Ingredients
- 350 g of thin spaghetti
- 150g black truffles
- 2-3 anchovy fillets in oil
- Garlic
- Sell
- extra virgin olive oil
Duration: 35 minutes
Level: Easy
Dose: 4 people
For the recipe typical Umbrian spaghetti alla norcina, wash the truffles, brush and dry them delicately, then finely grate them.
Heating 80 g of oil and, when it starts to sizzle, remove from heat and add the truffle.
Tangled up until obtaining a smooth sauce, adding a drop of water if necessary.
Report Put the pan on the heat and add 1 peeled garlic clove and the anchovy fillets.
Destination cook over low heat until melted, turn off and remove the garlic.
Boiling spaghetti in boiling salted water and drain. Season with the sauce and serve, filling to taste with other truffle slices, small pieces of anchovy and parsley.
Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Style: Beatrice Prada
