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One of the most prized gourmet delicacies of the Umbria region, this black truffle forms the heart of the local cuisine.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 50g fresh Norcia black truffle
- 400g strangozzi or tagliatelle pasta
- 4 tablespoons extra virgin olive oil
- 2 cloves of garlic
- A pinch of salt and black pepper
Preparation
- Carefully clean the truffles with a special brush and grate them very finely.
- Heat olive oil in a large pan, lightly sauté the garlic, then remove the garlic from the oil.
- Add most of the grated truffle to the oil over low heat and stir until fragrant.
- Add the cooked pasta to the pan, toss with the truffle sauce, and serve with the remaining fresh truffles grated on top.
Practical notes before you go
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3
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