| Recipe from the Black Countess Spelt tagliolini with truffles Ingredients200 g white flour100 g spelt flour3 eggs10 g black truffle50 ml olive oil2 anchovy fillets1 clove of coarse salted garlic Preparation Mix the two flours and sieve them on a pastry board. Place them in a fountain, add 2 pinches of salt and break the eggs in the center. Incorporate the eggs and knead the dough until it is homogeneous and rather compact. Make a ball out of it and let it rest covered for 15 minutes. Remove some pieces of pasta and pass them in the machine flouring them well so that they do not stick to the rollers. Once the desired thickness of the pastry has been reached, wrap the strip of dough around itself, cut with a knife some slices 2 or 3 mm wide and, gently shaking them, widen the tagliolini to let them dry. clean the truffles brushing them carefully and then rub them with just damp kitchen paper. Put the oil to heat in a frying pan together with the garlic clove with the peel, slightly crushed. Let it brown and add the anchovies. On a low flame, with the help of a wooden fork, completely dissolve the fillets and remove from the heat. Grate over half the truffles and put back on the heat, keeping the heat low and stirring until you get a smooth sauce. Cook the tagliolini in plenty of salted water, drain them and pour them into a hot bowl. Season with the sauce and sprinkle with the remaining thinly sliced truffle. |
