| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Umbrian, Kitchen | 1 | servings | ||
INGREDIENTS
| 1/2 | kg | Ceriole; (a type of thick |
| ; noodle) | ||
| 100 | g | Summer truffle; grated |
| 2 | tb | Olive oil |
| 1 | Anchovy fillet | |
| 1 | Garlic clove; crushed | |
| Salt and pepper |
INSTRUCTIONS
Dissolve the anchovy in hot oil with the garlic, remove the garlic when it has coloured. Add the grated truffles, the salt and pepper and cook slowly for 5 minutes. Cook the ceriole in plenty of salted water until al dente, drain and reserve one cup of the cooking water. In a bowl mix mix the pasta with the truffle sauce. Add some of the cooking water if too dry and serve immediately with very little grated cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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