Fried egg with black truffle. One of the simplest dishes that can be made with truffle is definitely the fried egg (sunny side up) sprinkled with truffle (in this case black summer truffle) and nothing more. I don't think there's any need to write the recipe for it because it's incredibly simple.
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Some species of truffle are an extremely valuable, sought-after and expensive food essence; other species are instead considered of little value or, sometimes, even slightly toxic. In any case, truffles give off a typical penetrating and persistent scent that develops only when ripe and that has the purpose of attracting wild animals (pigs, wild boars, badgers, dormice, foxes), despite the earth cover, to spread the spores contained and perpetuate the species. These hypogeal fruits are identified with the help of dogs, or pigs, and collected by hand. Continue and learn more on Wikipedia
Fried egg with black truffle – L’oeuf au plat à la truffe noire – El huevo frito con trufa negra – O ovo estrelado com trufa negra – Das Spiegelei mit schwarzem Trüffel – Trứng chiên nấm truffle đen
Strangozzi with truffles: a culinary treasure from Umbria. Umbria, the green heart of Italy, is famous for its genuine cuisine full of authentic flavours. Among the most representative dishes of this region, strangozzi with truffles stands out, a delicacy that combines the simplicity of homemade pasta with the unmistakable aroma of the black truffle from Norcia. Strangozzi, also known as umbricelli or stringozzi, are a long, thick pasta, similar to spaghetti but with a rectangular section. Their origin is ancient and dates back to the Umbrian peasant tradition, where they were prepared with durum wheat flour and water, without the use of eggs. This makes them a poor dish but extremely versatile and tasty. The black truffle from Norcia, one of the most prized in the world, is the undisputed star of this recipe. Harvested in the Umbrian woods between November and March, the black truffle is appreciated for its intense aroma and unique flavor. Its presence transforms a simple pasta dish into an unforgettable culinary experience. Strangozzi with truffle is a dish that embodies the essence of Umbria: simplicity, authenticity and a deep connection with the territory. Each bite is a journey through the flavors and aromas of this wonderful region, paying homage to its rich culinary tradition. Unfortunately, too much time has passed and I no longer remember where I tasted this dish.
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Strangozzi are a long pasta with a rectangular section, typical of the Foligno-Spoleto area, but also widespread throughout Umbria, Marche, Lazio and Abruzzo. They are also called, depending on the area, stringozzi, strengozzi, strongozzi, in the Terni area they are known as ciriole or manfricoli. The appearance is similar to tagliolini, but, unlike these, they are thicker and without egg. Continue and learn more on Wikipedia
Strangozzi with truffles: a culinary treasure from Umbria – Strangozzi aux truffes : un trésor culinaire de l’Ombrie – Strangozzi con trufas: un tesoro culinario de Umbría – Strangozzi com trufas: um tesouro culinário da Úmbria – Strangozzi mit Trüffeln: ein kulinarischer Schatz Umbriens – Stragozzi với nấm cục: kho báu ẩm thực của Umbria
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence. References: – https://blog.giallozafferano.it/zialora/strangozzi-al-tartufo-ricetta-tipica/ – https://www.granconsigliodellaforchetta.it/cucina-tipica/strangozzi-al-tartufo/
– 400 g of fresh tagliatelle; – 50 g of butter; – 1 jar of black truffle (about 20-30 g); – Salt to taste; – Grated Parmigiano Reggiano (optional).better.
Ingredients
– 400 g di tagliatelle fresche; – 50 g di burro; – 1 barattolino di tartufo nero (circa 20-30 g); – Sale q.b.; – Parmigiano Reggiano grattugiato (opzionale).
Preparation
First, bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, usually for 2-3 minutes, until al dente. While the tagliatelle is cooking, melt half the butter in a large skillet over medium-low heat (keep the other half in the fridge until just before you use it). Make sure the butter doesn’t burn, just melt and turn lightly golden. Grate half the truffle directly into the pan with the melted butter. Stir gently to combine the flavors. Drain the tagliatelle, reserving a little of the cooking water. Add the tagliatelle to the pan with the butter and truffle. Add the other half of the butter and stir well to coat the tagliatelle with the sauce. If necessary, add a little of the cooking water to make it creamier. Season with salt to taste. Grate the remaining truffle over the tagliatelle before serving. If desired, you can add a sprinkling of grated Parmigiano Reggiano. Serve the tagliatelle with butter and truffle immediately, piping hot.
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Tagliatelle with butter and truffle, the recipe – Tagliatelles au beurre et à la truffe, la recette – Tagliatelle con mantequilla y trufa, la receta – Tagliatelle com manteiga e trufa, a receita – Tagliatelle mit Butter und Trüffel, das Rezept – Công thức Tagliatelle với bơ và nấm truffle
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Fresh tagliolini with truffles enjoyed in Genoa. I have become a truffle lover quite recently but now, every time I find it on a menu, I order it. Some time ago I was with my wife in the historic center of Genoa and we went to lunch at this famous restaurant. Aside from the very refined atmosphere, taking advantage of the very old premises where the tables are, I must say that the menu was excellent and these fresh tagliolini with truffles were truly delicious!
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A truffle is the fruiting body of an underground Ascomycota fungus. Most truffles belong to the genus Tuber, but there are also other genera of fungi belonging to this category including Geopora, Peziza, Choiromyces, Leucangium and over a hundred others. Truffles belong to the class Pezizomycetes and, with a few exceptions, to the order Pezizales. Truffles are mycorrhizal fungi, and therefore grow close to the roots of trees. The dispersal of truffle spores occurs thanks to mycophages, animals that feed on mushrooms. Continue and learn more on Wikipedia
Fresh tagliolini with truffles enjoyed in Genoa – Tagliolini frais aux truffes dégustés à Gênes – Tagliolini frescos con trufas disfrutados en Génova – Tagliolini fresco com trufas apreciado em Génova – Frische Tagliolini mit Trüffeln, genossen in Genua – Tagliolini tươi với nấm cục được thưởng thức ở Genoa
A nice plate of tagliatelle with truffles. A good plate of tagliatelle with truffles, delicious.
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Of the excellent restaurant, a few meters from Juliet's balcony, Greppia.
A truffle is the fruiting body of an underground Ascomycota fungus. Most truffles belong to the genus Tuber, but there are also other genera of fungi belonging to this category including Geopora, Peziza, Choiromyces, Leucangium and over a hundred others.[1] Truffles belong to the class Pezizomycetes and, with a few exceptions, to the order Pezizales. Truffles are mycorrhizal fungi, and therefore grow close to the roots of trees. The dispersal of truffle spores occurs thanks to mycophages, animals that feed on mushrooms. Continue and learn more on Wikipedia
A nice plate of tagliatelle with truffle – Une belle assiette de tagliatelles à la truffe – Un buen plato de tallarines con trufa – Um belo prato de tagliatelle de trufa – Ein schöner Teller mit Trüffel-Tagliatelle – Một đĩa nấm truffle tagliatelle ngon tuyệt
