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Fedelini with black truffle

Nombre de convives

Difficulté

Easy

Temps de préparation

10 min

Budget

Low

Temps de cuisson

10 min

Chef

Ingrédients

FOR THE PASTA:

• 200 g Fedelini

• 1 teaspoon black truffle-flavoured olive oil

FOR THE SAUCE:

• 180 g preserved tomatoes

• 5 cloves of preserved garlic

• 30 g fresh black truffles

• 1/2 litre chicken stock

• 100 g butter

• 20 g parmesan

• fleur de sel and pepper

To serve:

• 20 g fresh black truffles cut into thin slivers

Préparation

INSTRUCTIONS:

Cook the pasta in a pan of boiling salted water for seven minutes or until they are al dente. When cooked, drain and drizzle in some black truffle-flavoured olive oil.

For the sauce: dice the preserved tomatoes, chop the preserved garlic and finely chop the black truffle. Mix together.

Heat the chicken stock and reduce by half, then add the butter and olive oil.
Add the tomato, garlic and truffle mixture and stir well. Season to taste.

Mix the pasta into the sauce in the pan and cook for another two minutes (maximum), stirring in the freshly grated Parmesan.

TO SERVE:

Serve a generous portion, preferably in deep plates and top the pasta with a few black truffle slices.