Black truffle: which one to choose?
For this recipe we have chosen to use Fresh Black Truffle, a specialty that among its territories of choice has precisely our Umbria. But remember: all truffles are not the same! For this recipe we recommend two:
- The Precious Black Truffle, among all the best known and most appreciated, harvested in the period between mid November and mid March, with a very special flavor, with an almost fruity aftertaste, able to give the recipe a unique touch.
- The Uncinato Black Truffle, available from the beginning of October to the end of December, perfect for those who prefer less strong flavors. Its delicate, extremely pleasant flavor is reminiscent of porcini mushrooms and parmesan cheese, making it perfect for stirring into pasta dishes.
We recommend that you buy fresh truffles from a trusted dealer to be sure you are using a quality product. Remember that a truffle at the right stage of maturity is firm and elastic to the touch, neither too hard nor too soft.
Cleaning tips for black truffle
Let's start with a basic detail: the truffle should be washed and sliced only at the time of using it for our fettuccine: we recommend that you do this as soon as possible, as it tends to lose its aroma a bit over time, otherwise you can store it for about a week wrapped in blotting paper (which you will have to change every day), sealed in an airtight container left in the refrigerator.
When cleaning it, be very careful, as the procedure must be done very gently:
- Gently remove excess soil residue.
- Run the truffle under a trickle of cold running water, gently cleaning it with a soft-bristled brush.
- Dry it very well.
How to season truffle fettuccine perfectly
For perfect success, you need to heatextra-virgin olive oil and butter in a frying pan very slowly to melt and in which to brown a clove of garlic (if you want a more delicate result, do not remove the skin covering it).
Once the garlic has browned, remove it and turn off the flame. Only then add the truffle, stirring well, so that the non-excessive heat helps it to best release all its aroma.
Once the pasta is cooked al dente, place it in the skillet, and let it season for a maximum of 2-3 minutes on low heat.
Which oil to choose?
As oil, we have chosen Farchioni Organic Extra Virgin Olive Oil, produced exclusively with olives from organic farming, selected from the best growing areas.
This only slightly fruity oil, extremely delicate and balanced, is well suited to enhance the taste of our truffle fettuccine without covering it, blending perfectly with the butter.
