This year's truffle season has been off to a good start with plenty off rain and humid conditions. Both the elusive White Truffle and the Autumn Black Truffle can be found on the grounds off The Retreat making it a popular spot for truffle hunters. We like enjoying this aromatic fungus in home-cooked local dishes at this time of year.
Freshly hunted Black Truffles from this morning have made it to our table by lunchtime today. What better way to enjoy your Sunday lunch Italian style. Thanks to the generosity of our local trifolao, there's even plenty left for scrambled eggs with Truffles for tomorrows breakfast.
Why not try one of our favourite truffle recipes for yourself?
Spaghetti Al Tartufo
Serves 4
Ingredients:
6 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
2 anchovies packed in salt, rinsed, boned
and finely chopped (or use from a glass)
2 teaspoons tomato sauce
salt and pepper
1 pack dried spaghetti (500gr)
1 pack dried spaghetti (500gr)
1 oz/30gr. black truffles, finely grated (or use
a good quality truffle oil instead)
finely chopped parsley and grated
Parmesan to garnish
Method: Heat the oil with the garlic over medium heat, making sure the garlic does not turn brown. Lower the heat, add the anchovies, and cook for 5-10 minutes until they are dissolved. Add the tomato sauce and season with salt and pepper. Cook for 4-5 minutes. Meanwhile cook the pasta in a large pot of salted boiling water until they are al dente. Drain and transfer to serving dishes. Sprinkle with the truffles and top with the anchovy sauce. Garnish with the parsley and grated Parmesan.
