Fettuccine con tartuffo nero
One of our neighbors in Umbria, Verardo, was a great truffle expert. He kept pigs, but swore by the skinny beagle-style dog that hung on his heels for finding them. During the season, his wife Theresa might hand us a truffle or two, like jewels, when we went to get eggs. She would also preserve them under olive oil for year round use.
Preparation - Medium
If you don't have any truffles handy, you can sometimes find commercially prepared truffle sauce in specialty stores.
12 oz fresh fettuccine or tagliatelle
1/2 cup extra virgin olive oil
1 anchovy fillet, mashed
1 clove garlic, crushed
2 medium Umbrian black truffles, (or any black truffle you can get), cleaned of soil, grated
6 quarts water
While pasta cooks, heat the olive oil in a small saucepan over very low heat.
Sauté the crushed garlic for 2 minutes. Do not let it brown.
Add the anchovy, cooking gently, crushing it to a paste with a wooden spoon.
Add the truffles and heat through.
Drain the pasta, reserving 1/4 cup of the liquid and immediately mix in the truffle sauce.
If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.
Serve on pre-heated plates.