Still in my thoughts the wonderful pasta that I ate in one of the nicest restaurants of Piazza del Campo in Siena.
It is a recipe so simple that the taste the aroma will blow your senses, I am talking of course of pasta with black truffles.
You should open a nice bottle of a rich, full bodied red, I suggest a good bottle of Alentejo Wine, Herdade do Esporao.
Hope that you enjoy it has much as I have.
1 package of Vermicelli Italian Pasta (thick Spaghetti type of pasta)
1 Garlic clove
1 Black Summer Truffle
Q.B. Olive Oil (Extra Virgin)
Q.B. Salt and Black Pepper
Q.B. Freshly grated parmesan cheese
Step 1) Clean the Truffle from any impurity (soil, etc.)
Step 2) Shop it in small thin layers
Step 3) In a large pan, full of water bring it to boiling point
Step 4) When it is boiling add salt (Q.B.)) and add the pasta (follow the exact timing of the package)
Step 5) In a frying pan, add a bit of olive oil and the butter, add the garlic clove
Step 6) Retrieve the garlic clove (don’t burn it), add the chopped truffle
Step 7) Take the pasta into a pasta strainer and without any water pour it in the sauce pan
Step 8) mix it well and add more butter. Put some crushed black pepper (Q.B.)
Step 9) In each individual plate pour a portion of paste and freshly grate more truffle on top of the dish (you can add freshly grated parmesan cheese).
Chef Gourmet Du Art