In and Out of the Kitchen
Recipe Galleries

Pear and Apple Recipes

Pumpkin and Squash Recipes

Greenmarket Inspired Recipes

 

Most Popular Recipes

 

Friday
Sep092011

« Recipe: Spaghetti with Black Summer Truffles »

Spaghetti with Black Summer Truffles (Spaghetti ai Tartufi Neri)

Adapted from Mary Ann Esposito, Ciao Italia

Yield: 4 servings

Ingredients

2 Black Summer Truffles

2/3 c Extra Virgin Olive Oil

2 cloves of garlic, finely minced

1 lb spaghetti

freshly grated Pecorino, to taste

Instructions

Rinse truffles under running water (or use a soft brush) to remove any dirt. 

Thinly slice truffles using a truffle grater or on a box cheese grater. Place truffles in a shallow dish and pour the olive oil over them. Cover with plastic wrap, and allow oil to infuse for several hours or overnight.

Cook the spaghetti according to package directions. 

While the spaghetti is cooking, heat 2 Tbsp of the infused oil in a large skillet.  Cook the garlic until soft, but not brown.  Turn off the heat and add the remaining infused oil and truffles.

Drain the spaghetti, reserving 2 Tbsp cooking water. Add the spaghetti and the water to the skillet. Reheat the mixture over very low heat until just hot (You do not want to cook the truffles.)

Generously sprinkle grated pecorino onto a large platter or pasta dish. Transfer spaghetti mixture to the dish and stir well to combine. Season with salt and freshly ground pepper. Serve immediately with additional grated pecorino on the side.