Pasta with Black Summer Truffles and Parmigiano Reggiano (Parmesan)
We recently got our hands on some fresh black summer truffles which have a distinct, almost pungent aroma. There is no need to create an elaborate dish to celebrate the arrival of summer truffles season, this simple recipe allows the savoury notes of the truffle to really come through and is a delicious treat.
Equipment specific for preparing truffle can be expensive but kitchen and household items can be improvised.
Check that clay isn’t stuck in the groves of the truffles. Give the truffles a quick rinse under running water and gently brush away the clay. Instead of using a truffle brush to clean the truffles, a toothbrush can be used (preferably new!). A sharp knife or an adjustable cheese plane can replace an expensive truffle shaver but avoid using a fixed cheese plane as it will slice the truffles too thick.
What you’ll need
- 250g good quality filini, pappardelle or linguine (e.g. La Pasta di Aldo, Fliotea)
- 50g unsalted butter
- 100g Parmigiano Reggiano, finely grated
- 2-3 fresh black truffles, shaved into thin slivers
- Good quality extra virgin olive oil
How to make your pasta dish
- Cook the pasta according to pack instructions, drain and reserve some of the cooking liquid.
- Gently melt the butter in a large frying pan, toss the pasta in the butter and 4-5 tbsp of cooking liquid. Season with salt and black pepper.
- Serve with grated Parmigiano Reggiano, shaved truffles and a generous glug of extra virgin olive oil.
Yields 6 starter or 4 mains servings
Recipe by Chef K
Update: 27/07/2011: This recipe has now been published on Kitchen Geekery