Fregnacce reatine with truffles
Instructions
The fregnacce resemble maltagliati.
The cooked and drained fregnacce pour in a pan, causing them to jump (whisk), make truffle cream (to prepare this cream brushed truffles are used in water, ground, mixed with butter and oil, melted in a Bain-Marie, seasoned with salt and pepper (if desired).
Serve in warm dishes.
Ingredients and dosing for 4 persons
- 4 sections of fregnacce type pasta
- 80 g of black winter truffle (or summer black truffle)
- 50 g of olive oil extra-vergine della sabina
- 40 g of butter
- Salt (optional)
- Hot pepper (optional)