ItalianUmbrian
Mezza Manica Rigate with Truffle
by JustUs · 17.3K subscribers on YouTube
A simple yet elegant pasta dish from Umbria, featuring mezza manica rigate pasta (made from Senatore Cappelli wheat) tossed in a fragrant truffle sauce with garlic, anchovy, and extra virgin olive oil, finished risottata-style for a creamy texture.
- Difficulty
- easy
Ingredients
7 items- Pasta Mezza Manica Rigate (di grano Senatore Cappelli)approximately 500g or to taste
- Extra Virgin Olive Oilgenerous amount, about 4-5 tbsp
- Garlic2-3 cloves, peeled
- 1 pcsAcciuga (o alice)one fillet packed in oil
- Tartufo Nero Frescoto taste, finely grated
- Salta pinch
- Black Peppera pinch, freshly ground
Method
- Bring a pot of water to a boil and add a pinch of salt (not too much because the anchovy is salty).
- In a pan, heat a good amount of extra virgin olive oil with a few peeled garlic cloves and one anchovy fillet over low heat, letting the flavors infuse.
- Finely grate fresh black truffle into a bowl.
- Season the grated truffle with a pinch of salt and a pinch of pepper.
- Once the oil is fragrant (do not let the garlic brown), pour it over the truffle and mix well to make a truffle sauce.
- Cook the mezza manica rigate pasta in the boiling water until al dente (about 1 minute less than package instructions).
- When the pasta is al dente, transfer it directly to the pan with the truffle sauce, add a ladle of pasta cooking water, and finish cooking 'risottata' style, stirring vigorously to create a creamy emulsion.
- Serve immediately while hot.
JustUs
Reviewer17.3K subscribers on YouTube5.3M total channel viewsJustUs è un viaggio autentico tra luoghi e piatti veri. Solo storie, emozioni e forchettate. 🎥 Ogni video è un’esperienza da vivere: un luogo, una camminata, una tavola. 📌 Nuovi video ogni settimana. Seguici anche su Instagram e Telegram. 📩 Justusitofficial@gmail.com 📱 Seguici ovunque per non perderti nulla.
