Ricette

Today’s dish is easily done and is suitable both as an appetizer and as a last dish to round off a dinner based on “trifola” in the most classic way: on an egg!

Ingredients for 4 people

• 4 eggs
• 32 g cream (8 g for each cocotte)
• 4 slices of parmesan (ca. 8 g)
• white truffle (as much as you like without limits)
• salt & pepper to taste (are we satisfied with a “just enough” here)

Separate the yolks from the whites. Put an egg yolk in each cocotte and add the egg whites in a bowl.

Whip the egg whites vigorously until you get a soft foam. Add the cream and season with salt and pepper.

Form a cream and pour it into the cocotte until it covers each yolk.

Add some grated Parmesan and bake in a static oven at 200° C for 6-7 minutes. At the level of consistency, you will observe

• 6 minutes: light crust on the foam surface, very soft yolk, creamy/liquid egg white + cream
• 7 minutes: crust on the foam surface, soft melting yolk, creamy egg white + cream
• 8 minutes: crust on the foam surface, yolk and egg white + cream almost solidified (I don’t like it that way)

Cover with white truffle and serve!

This recipe has an interesting history: it is a typical dish of Orvieto, which brings together the original notes of the region (Umbrichelli pasta) with a very Roman sauce like the Amatriciana. It happens because the history of the two cities have crossed paths for centuries, between invasions, trade agreements, happy marriages… it is an eventful relationship. If you can visit this city that is fascinating, even for its cuisine! Prepare the Umbrichelli according to the basic recipe: it’s worth it! among other things, they are a pasta that can be prepared without any special tools. Despite having the same sauce, umbrichelli differ in flavor from bucatini all’amatriciana as the flavor of homemade and not industrially dried durum wheat pasta is very different and deserves to be tried.

Ingredients for 2 people

• Guanciale bacon: Umbrian spiced 200 grams
• Umbrichelli: 200 grams
• Garlic: 1 piece
• Chopped Tomatoes: 150 grams
• White wine: 1 glass
• Oregano: 1 sprig
• Black pepper: to taste
• Olive Oil: 1 tablespoon

Prepare the Umbrichelli according to the basic recipe: Remove the rind from the bacon and cut it into chunks and chop the garlic. Brown them over low heat, with oil, remove the excess fat. Blanch with the white wine, then add the tomato and oregano and cook the sauce while the pasta is cooking. Boil the pasta in plenty of salted water, turning it often. Drain the umbrichelli and toss in the Amatriciana sauce. Add a nice pinch of freshly ground pepper. Finish the dish with chopped sweet pecorino cheese. Serve hot!

Norcia black truffle strangozzi are made by frying the garlic and then adding the sliced truffles, the prepared dressing will then be poured on the strangozzi pasta cooked al dente which will be served immediately. Here are the steps.

Ingredients

• Strangozzi 320 g
• Cloves of garlic 3 or 4
• Black truffle to taste
• Extra virgin olive oil to taste

Preparation

Brush the truffle carefully, removing any soil residue. Peel the garlic and mash it lightly.

Heat a few tablespoons of olive oil in a pan and fry the garlic cloves for a few minutes, until they are golden brown. Then remove the pan from the heat and add the grated truffle to the oil.

Bring plenty of water to a boil, add salt and cook the strangozzi; drain them al dente, transfer them to a serving dish, season with the flavored oil and serve immediately.