RomanItalian
Fettuccine with Summer Black Truffle (Scorzone)
by Chef Max Mariola · 1.1M subscribers on YouTube
Aromatic fettuccine with summer black truffle (scorzone), garlic, anchovies, and Roman Provolone cheese, prepared with tips for preserving and enhancing truffle flavor.
- Servings
- 4
- Difficulty
- medium
Ingredients
7 items- Campofilone FettuccineEgg pasta, 10 eggs per 1 kg flour
- 150 gSummer Black Truffle (Scorzone)Summer black truffle, about 150 g for 4 servings
- 1 pcsGarlicOne clove, halved
- 3 pcsAnchovies in OilAnchovy fillets in oil, high quality
- Provolone RomanoGrated, to taste
- RosemaryFresh rosemary sprigs
- Extra Virgin Olive OilGood quality extra virgin olive oil, e.g., Licari Sicilian
Method
- Preserve the truffle: wrap it in blotting paper, place in an airtight container with a halved garlic clove (optional), and refrigerate, replacing paper daily.
- Grate the truffle using a medium-hole grater (or slice with a knife).
- Heat olive oil in a pan over medium flame and brown the halved garlic clove until golden, then remove garlic.
- Turn off the heat, add anchovy fillets to the warm oil, stirring gently until they dissolve (do not fry).
- Add the grated truffle to the pan, then add more olive oil and a whole rosemary branch. Turn heat on low, stir briefly, then turn off.
- Cook fettuccine in salted boiling water until al dente.
- Reserve some pasta water, then transfer the pasta directly into the truffle sauce pan.
- Add a splash of pasta water and grated Provolone Romano cheese, tossing to combine. Adjust consistency with more water if needed.
- Serve immediately, garnishing with extra sauce and fresh rosemary.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
