Strangozzi with truffle nero
Instructions
To prepare the sauce warm in a saucepan off the oil, the garlic and the anchovies into small pieces, mixing until it is completely dissolved, remove from heat as soon as the garlic is golden, remove garlic, wait until the oil cools down a little and add the grated or minced truffles.
Season with salt and pepper.
Drain strangozzi al dente, put them in a pan of freshly prepared sauce and sauté a minute lively focus.
Ingredients and dosing for 6 persons
- 500 g of type pasta strangozzi
- 100 g of olive oil extra virgin
- 100 g of whole truffle cleaned from earth and washed or in slices or truffle pate
- 1 clove of garlic
- == 1 Anchovy Fillet
- Salt
- Pepper