Organic whole grain fettucce with black truffle
400 g Bartolini organic whole grain fettucce
100 g black truffle
2 cloves of garlic
6 spoons of Bartolini extra virgin olive oil
salt and pepper q.s.
In a pan leave the cloves of garlic to fry slowly on a low heat, then switch off the gas and remove garlic.
Let the extra virgin olive oil cool until it reaches a temperature of 50-60°C.
Grate the truffle and combine it with the oil.
Add the salt and dust with black pepper.
In the meanwhile, in a large pot of boiling salted water, cook pasta, drain well and sauté with the dressing, adding if necessary a little bit of the salty water in which pasta is cooked.
Garnish with some truffle flakes.