The prestigious white truffles are generally found in Piedmont, Emilia Romagna and even Molise and Abruzzo. Black truffles, which are still quite precious though commonly more diffused, can be found in Tuscany, Liguria, Piedmont, Lombardy, Veneto, Emilia Romagna and Umbria.
Truffles are popular in Tuscan cuisine. They are best when prepared simply and served with a fine wine. The most typical recipe to bring out the pungent, earthy flavors of this food is homemade fettuccine with fresh truffle.
Making homemade fettucine takes patience and a willingness to let the flour and egg combination do its job. You'll also need to get your hands dirty.
Homemade Fettuccine with Fresh Truffle Ingredients
- 2 cups all purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 eggs
- 2 tbsp extra virgin olive oil
fresh whole truffle
Start on a clean, non-porous surface such as a countertop. Dry mix 2 cups all-purpose flour and 2 cups semolina flour with 1 pinch of salt for flavor. Mound this flour mixture and make a well in the center. Crack 6 eggs into the well and add 2 tablespoons of extra virgin olive oil. As you beat the eggs gently, incorporate the dry flour into the egg mixture. When the mixture becomes too stiff to stir, knead it with your hands
Do not cook the truffle, but shave or grate it and sprinkle these shavings over the hot pasta just before you serve the dish. The truffle will warm on top of the pasta and release the amazing fragrance to delight your diners.
Wine Pairing: Rosso di Montalcino