Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Black truffles are known as trifolati in Umbrian dialect. One of the easiest and most tasty uses for them is in spaghetti ai tartufi neri, spaghetti with black truffles. To get the most flavor soak the shaved truffle slices in a good extra virgin olive oil for a day before putting the dish together.
2 fresh black truffles or 2 canned (if you must)
2/3 cup Extra-Virgin Olive Oil
1 pound spaghetti
2 cloves garlic, minced
1/2 teaspoon salt
Grated Pecorino cheese (optional)
If the truffles are dirty, brush them with a mushroom brush or a paper towel. Slice them very thin with a truffle slicer, a sharp knife, or on a box cheese grater. Place the truffles in a shallow dish and pour the olive oil over them. Cover them with plastic wrap, and allow them to remain at room temperature for several hours or overnight.
Cook the spaghetti, following the package directions or the directions for freshly made pasta.
While the spaghetti is cooking, heat 2 tablespoons of the oil in which the truffles are marinating in a large skillet, and cook the garlic until it is soft but not browned. Turn off the heat and add the remaining olive oil and the truffles.
Drain the spaghetti, reserving 2 tablespoons of the cooking water. Add the spaghetti and the water to the skillet with the truffles. Reheat the mixture over very low heat just until it is hot. Stir in the salt. Transfer the mixture to a platter and serve immediately. Pass the cheese on the side.