Apart from the classical season during October and November, Tartufo (Bianchetto in this case) is also found between January and April. Although it is less prestigious and hence less expensive it is still sought after by many.
Whilst shopping at The White Sheep in Gzira 3 weeks ago, I was asked whether I wanted some Truffles. I agreed, and here I am extremely satisfied after a plate of fresh pasta with truffle shavings.
For the pasta: 400g flour, 4 eggs, pinch of salt (this will serve 4-6 people)
For the sauce: 10g-15g Tartufo Bianchetto, Knob of Quality Butter, Extra Virgin Olive Oil (EVOO), Some Parmigiano Shavings (optional), Fine Sea Salt
Heat the pan
Remove the pan from the fire
Place the knob of butter in the pan together with some EVOO, the salt and the truffle shavings (You may place the truffle shavings directly on the pasta too)
Put the fresh pasta in the pan, toss, serve, and if willing, place Parmigiano shavings.
Thanks to Andrew Pace (Salvino’s) for the advice.
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