Strangozzi al Tartufo Nero · Strangozzi al Tartufo Nero di Norcia
Umbria · pasta · serves 4 · 60 min total · medium
Norcia is the Italian capital of black truffles and pork butchery — norcino has come to mean any expert salumiere across Italy.
Ingredients
- 400 g '00' flour
- 200 ml warm water
- 60 g Norcia black truffle
- 1 fillet anchovy fillet
- 1 clove garlic
- 60 ml olive oil
- 1 tsp salt
Method
- Knead flour, water, salt 10 minutes until smooth. Rest 30 minutes.
- Roll thin, fold, cut into 4 mm wide ribbons (strangozzi = 'priest-stranglers', anti-clerical Umbrian humour).
- Mince the black truffle very fine. Save a chunk for shaving.
- Warm olive oil with the garlic and anchovy until anchovy melts. Discard garlic. Stir in minced truffle, off heat. Add a splash of warm water.
- Boil pasta in salted water 3 minutes.
- Toss in the sauce. Plate, shave the reserved truffle thickly over each plate.