At the slopes of the Sibillini Mountains, Norcia is synonymous with products of unequaled quality, among which stands out the black truffle, whose shape is round or even "bitorzoluta", given by the stony soils that characterize the locality. The truffle of Norcia is a journey into excellence and in all seasons: winter black truffle from Norcia followed by the black winter truffle-scorzone and then here is the black summer scorzone truffle. Depending on the time of year, then, the prized "Tuber Melanosporum Vittadini" is enhanced with a delicious dish: in this case, strangozzi, a pasta with a characteristic long format. Obviously topped with a sprinkling of fine black truffle from Norcia. Preparing this delicacy is very simple and the only precaution concerns the cooking of strangozzi: this type of pasta, in fact, cooks in no time. As soon as the strangozzi come to the surface, carefully check the cooking until it reaches the desired one: this traditional Umbrian pasta gives its best when it is slightly al dente.
- 300 grams of strangozzi
- 80 grams of Norcia black truffle
- Extra virgin olive oil
- 4 cloves of garlic
Thoroughly clean the truffles and grate them, then put a large pot on the stove with water. Separately and in a pan heat plenty of oil together with the garlic clove. When the clove starts to brown, remove it from the pan and add the grated truffle: mix it with a little salt and turn it off immediately, without cooking it. Salt the water and, when it boils, put the strangozzi. As soon as they surface, drain them and add them to the pan with the truffle, mixing well and making them flavor. At this point they are ready to be poured on a dish and brought to the table.