| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kitchen, Umbrian | 1 | Servings | ||
INGREDIENTS
| 1/2 | kg | Ceriole, a type of thick |
| noodle | ||
| 100 | g | Summer truffle, grated |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 632
Calories From Fat: 372
Total Fat: 41.8g
Cholesterol: 3.4mg
Sodium: 1122.2mg
Potassium: 34.1mg
Carbohydrates: 56g
Fiber: <1g
Sugar: <1g
Protein: 9.2g