LUCIANA'S BLACK TRUFFLE SPAGHETTI RECIPE

AKA GOLDEN SPAGHETTI

In all honesty, I thought all of the hype around truffles was over-rated. We had tried them in Croatia and in Italy, but they didn't "blow us away" with their flavor. When Luciana declared she was going to prepare us a truffle dish, I was skeptical. Now, I don't know if it was the love that Luciana put into her cooking or my eventual aquired taste, but I find myself daydreaming about that early autumn day when we sat around the Valentini Family table literally inhaling spaghetti covered in a warm earthy butter that we call "black truffles."

 

If you manage to get your hands on some black truffles, follow Luciana's simple recipe below and we can daydream together. 

Serves: 3-4

 

• Grate the truffles and set aside

• Heat 3/4 cup of olive oil over low flame in a pot with a handle

• Crush the garlic and cook the garlic in the olive oil until the garlic begins to fizzle and turns a light shade of gold. Remove from heat immediately.

O Tip: while cooking the garlic, tilt the pot so that the garlic is fully submerged in the heated olive oil and do not let the garlic turn brown or it will have an acrid taste.

• Add the grated tartufo to the oil, cover, and allow to steep in the garlic for at least 1 hour

O Tip: Taste the garlic infused olive oil before you add the truffle to make sure it does not taste burnt.

• Add to al dente spaghetti, stir and serve hot!

• Enjoy Spaghetti con Tartufo Nero, Made with Love!

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Truffle Hunting Film Adventure and Recipe Photos Below!!!