Fontana came over for the Topsham
Food Festival, he brought as a special treat a black summer truffle
- tuber aestivum.
Truffles are rare treats in our house.
Though summer truffles do not have the seductive pungency of the prized
white truffle from Alba, this was still a thing of beauty!
We only needed to prepare it as simply
as possible. Some Seggiano spaghetti alla chitarra from Darts
the simplest sauce made with olio extra vergine d'oliva from Badia
di Morrona (whose wines we now import through Vino), a head of fresh
garlic, an ajo limon chili. I grated some of the truffle into the sauce
and heated it very gently.
Once the pasta was cooked al dente, we
mixed it with the simple sauce. Here Guy tosses the pasta to allow
it to fully absorb the sauce.
Grating truffle over the bowl of cooked
and dressed spaghetti. Claire watches hungrily!
Then a few paper thin slices of truffle
Spaghetti alla chitarra with summer truffle
- the perfect plate of pasta.
I think Guy liked it!