Fettuccine with truffles: let’s cook them together
Fettuccine with truffles: let's cook them together
- Soft bristle brush
- Truffle shaver
- 400 gr fettuccine
- 80 gr fresh black truffle
- 1 clove garlic
- 50 ml extra virgin olive oil
- 40 gr butter
- salt to taste
- pepper to taste
- Remove any soil left on the truffle.
- Rinse it very gently under running water, using a soft bristle brush. Carefully dry the truffle with a clean cloth.
- Slice it thinly (preferably with a special truffle shaver).
- Pour the extra virgin olive oil into a pan, add butter and let it melt over low heat.
- Add the garlic clove and let it brown for a few minutes.
- Remove the garlic, turn off the heat and add the truffle shavings, keeping some aside to garnish the dishes.
- Mix and let the mix stay.
- Cook the fettuccine in plenty of salted water and drain when al dente. Keep some cooking water.
- Place the fettuccine into the pan and let them absorb the flavor over low heat for a few minutes. Add some cooking water to better bind the dish.
- Add black pepper to taste.
- Serve and add the remaining truffle shavings for decoration.
Today we are going to prepare truffle fettuccine together. It is a simple recipe featuring one of Italy’s most sought-after products. Before getting down to business, here are some useful tips to help you avoid any mistakes.
Black truffles: which ones will we choose?
We decided to use fresh black truffle for this recipe. This specialty is found in Umbria and a few other areas. But remember: there are many types of truffle! For this recipe we recommend one of two:
The Black Pregiato Truffle is the most well known and appreciated kind. It is harvested between mid-November and mid-March and has a very unique flavor, with an almost fruity aftertaste. It can give the fettuccine a very distinctive quality.
The Black Uncinato Truffle is available from early October to late December. It will be preferred by those who like more delicate flavors. Its subtle, extremely pleasant taste is reminiscent of porcini mushrooms and parmesan cheese.
We recommend that you buy your fresh truffles from a trusted retailer to make sure that you are getting a quality product. Remember that a truffle at the right stage of ripeness is compact and elastic, not too hard, not too soft.
Black truffles: cleaning tips
Let’s start with an essential detail: truffles should be washed and sliced only at the time of eating: we recommend you do it as soon as possible after purchase, as in time truffles slowly lose their aroma. You can keep them in the refrigerator for about a week wrapped in kitchen paper that you will change every day and closed in an airtight container.
Be very careful when cleaning your truffle, as the procedure must be performed with great attention;
Gently remove any soil residue.
Place the truffle under a trickle of cold running water, gently cleaning it with a soft-bristled toothbrush.
Dry it very well.
Fettuccine with truffles: the sauce
For a perfect result, we suggest that you heat extra virgin olive oil and butter with a clove of garlic in a pan over a low flame. You may keep the garlic clove’s skin if you prefer a more subtle flavor.
Once the garlic is golden, remove it and turn the fire off . Only then add the truffle and stir well: the oil/butter mixture will be hot but not too hot and the truffle will release all its flavor. When the pasta is done al dente, place it in the pan with the truffle and let it cook for no longer than 2-3 minutes, over low heat.
What kind of olive oil?
We selected Organic Farchioni extra virgin olive oil, produced only with olives from organic farming, coming from the best growing sites. This olive oil is slightly fruity, extremely delicate and balanced. It enhances the taste of our truffle fettuccine without obscuring it and blends perfectly with the butter.
Eager to try our truffle fettuccine? Don’t waste any time and get to work!