| 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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