In whatever form it appears on the table, truffle always lends an unmistakable character to food. This fragrant delicacy offers a powerful flavour experience on its own, which is why dishes made with it should remain simple and refined. Overly complex recipes or intense sauces can easily overpower its subtle aroma – truffle truly shines when it takes centre stage.
One such dish is Tagliatelle with Black Summer Truffle – a celebration of seasonal flavour and culinary restraint. With just a few high-quality ingredients and the earthy depth of the truffle, this recipe encapsulates the essence of Tuscan summer.
Tagliatelle with Black Summer Truffle
A perfectly simple summer dish where the distinctive flavor of truffle truly shines.
Serves: 4
Cooking time: 🔥 5 minutes
Total time: 🕰️ 20 minutes
Difficulty: ⭐ Easy
Cost: 💰 Medium
Ingredients
- 120 g black summer truffle
- 600 g tagliatelle
- 1 garlic clove
- Salt, to taste
- Extra virgin olive oil (at least 2 tablespoons per person)
Instructions
- Bring a large pot of salted water to a boil.
- Clean the truffle thoroughly, then slice it very thinly using a truffle slicer or a sharp knife.
- In a pan, gently heat the olive oil together with the unpeeled garlic clove over low heat.
- Before the garlic browns, remove it and add the sliced truffle. Stir, season with salt, then remove from heat and let it rest.
- Cook the tagliatelle until al dente, then drain – reserving a ladle of the cooking water.
- Add the pasta to the pan with the oil and truffle, pour in the reserved water, and toss together for a few seconds over heat.
- Serve immediately – fresh is always best!
Wine Pairing
A young, light Chianti Classico pairs beautifully with black summer truffle. Its elegant acidity enhances the truffle’s earthy notes without overpowering them – a true Tuscan harmony on the plate and in the glass.