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Ceriole With Truffle Sauce

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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)
----------------------------------------------
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


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