This original Umbrian pasta recipe is made with strangozzi - a typical Umbrian pasta looking like thick spaghetti - and black truffle sauce. The base of the sauce is made with olive oil (may be replaced with butter) and grated truffle. Serve the pasta always on warm dishes adding extra grated truffle and - possibly - some parmigiano in small slices (scaglie).
Tonnarelli alle uova di riccio (Tonnarelli with urchin eggs)
A very delicate pasta sauce prepared with urchin eggs, mussels and saffron. Everything prepared on a base of olive oil with a bit of persil and peperoncino (red hot pepper) but rigorously without tomatoes. This preparation is typical of Southern Sardinia where this pasta is normally accompanied with a glass of Vermentino di Gallura (a famous Sardinian white wine).
Urchin eggs
Linguine all'aragosta o all'astice (Linguine with lobster)
The fundamental piece of this recipe is to get a fresh lobster (possibly still alive) and to prepare it with a base of garlic, tomatoes - pachino style - and olive oil. Nothing else is needed as the flavour coming from lobster is really delicious and it shouldn't be masked by other ingredients. To be served with a white wine (very dry and slightly aromatic).
Fettuccine con Ovoli, Parmigiano e Tartufo Bianco (Fettuccine with Ovoli Mushrooms, Parmesan Cheese and White Truffle)
This recipe requires two very rare (and expensive) ingredients, white truffle - extremely rare and far more expensive than its cousin , the black truffle - and ovoli mushrooms, which are equally rare. Generally, they can be be found in early May or late August. The combination of these two ingredients, mixed with fine slices of parmigiano - creates a unique sauce and an unforgettable experience on the palate !
White truffle and truffle slicer
Ovoli mushrooms (Ovoli)
Tagliolini ai Porcini (Tagliolini with Porcini Mushrooms)
Photos of the YourGuidetoItaly.com banner (from left to right): (on campus) Sean Locke, (red deckchair) Valentina Jori, (chianti botlle) Donald Gruener, (Vitruvian man) Jodie Coston, (coliseum), Roberto A Sanchez, (Fiat 500) Luca di Filippo. Photo of 'Rialto bridge' by S. Greg Panosian.
This traditional recipe of the Italian cuisine is very appreciated as it combines a base of olive oil where the Porcini mushrooms are "gently" fried accompanied by bits of garlic. Once ready, the tagliolini are served with abundant grated parmigiano and freshly sliced persil on top. Serve with a strong red wine (Montepulciano d'Abruzzo or Brunello di Montalcino).
