Spaghetti with Truffle and Anchovy Cooking Recipe – Spaghetti Alla Norcina Recipe
Serves 4
Preparation time: 10 minutes
Pasta cooking time: follow packet instructions
Ingredients
- 4 oz. (120 g) black truffle
- 1 clove garlic
- A few sprigs of parsley
- 12-14 oz. (400-500 g) spaghetti
- 4 anchovy fillets in oil
- Scant ½ cup (100 ml) olive oil
- Salt
Cooking Method
- Clean the truffle. Peel the garlic and chop the clove with the truffle.
- Wash the parsley, remove the stalks, and chop enough for 2 tablespoonfuls.
- Cook the spaghetti.
- Melt the anchovies in the olive oil in a saucepan, using a fork to crush them.
- Add the garlic and truffle, leave to cook for 3 minutes, keeping the heat low as they burn very easily.
- Season with salt if needed.
- Drain the spaghetti and mix it into the sauce over the heat.
Suggested food/wine match
- Rocca di Fabbri, Trebbiano—Umbria IGT
Chefs notes
You can add 5 oz. (150 g) of sausage meat: brown it over low heat in the pan with the other ingredients.
To clean the black truffle, brush it with a small brush, rinse quickly under warm water, and wipe it carefully with paper towel.
Did you know?
Norcia, or Nursia as it is sometimes known, lies in the southeast of Umbria, and is famed for its hunting, for its hams, salamis, and sausages made from the local wild boar, and for its black truffles. Castelluccio di Norcia IGT lentils also come from this region. The title of this recipe derives from the area; pork butcher’s shops throughout Italy are now known as norcineria.
