Tagliatelle alla Spoletina

Tagliatelle alla Spoletina are a classic of the Traditional Umbrian Cuisine of the area between Foligno and Spoleto, there are many variations of this recipe, we of Bolognami offer you, below, the one that we believe respects tradition more, keeping unchanged the flavors of local products, giving everyone the opportunity to get to know the goodness of our wonderful region

Tagliatelle alla Spoletina Umbrian Specialty

Tagliatelle alla Spoletina is a recipe that represents the peculiarities of Traditional Umbrian Cuisine, made of local products where its main ingredient is our Black Truffle, which depending on the time of year can be either the Nero Uncinato Truffle, or the Nero Uncinato Truffle, or the Scorzone Black Summer Truffle. Clearly, everyone has a different aroma and flavour, so when using Nero Pregiato the recipe does not need any help, when instead using Nero Uncinato or Scorzone you need a few drops of EVO Oil with Truffle Flakes Nero Bolognami to offer you the best

Ingredients for Tagliatelle alla Spoletina

Quantity for 4 People

500 gr of Bolognami Fresh Tagliatelle with Eggs or Dry Bolognami Egg Tagliatelle

2 Anchovy Fillets in Oil (3 if they are small)

2 cloves of garlic

250 gr of Fresh Black Truffle (The type of quality to be used varies according to the time of year)

Extra Virgin Olive Oil Santa Margherita Bolognami

1 Tuft of Parsley

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

Preparation of Tagliatelle alla Spoletina

Start by brushing the truffles well under running water to remove any residual earth. Grind about 200 g with the mincer, better if by hand so they don't heat up, leave the remaining 50 g on the cutting board with the special Truffle blade on each plate for garnish. Take a frying pan, better if non-stick, put the Santa Margherita Bolognami Extra Virgin Olive Oil and brown the garlic cloves that you will have divided in half to remove their inner core. In the meantime, mash its anchovy fillets well, reducing them to a pulp. As soon as the garlic is browned, remove it from the pan and add the anchovy fillets, let them dry, being careful not to burn them. At this point, turn off the heat, wait a moment, pour the previously ground truffle into the pan and leave it there, add salt and pepper to taste. Put plenty of boiling water into a saucepan and bring to the boil, as soon as it boils put the Tagliatelle down, drain them al dente and pour them into the Truffle pan, sauté them for a moment to flavor them well. Serve by adding a pinch of chopped Parsley and the remaining Truffle cut into flakes on each plate. What a treat for the palate

Recommended Wine for Tagliatelle alla Spoletina

The wine that I recommend and prefer for Tagliatelle alla Spoletina is Trebbiano Spoletino Perticaia, it is a white that comes from 100% Trebbiano Spoletino grapes from the green heart of Umbria. The vineyards are located on slightly sloping land located at 325/350 m a.s.l., facing south-west. In the glass it has a straw yellow color with typical greenish reflections. The nose has elegant fruity and vegetable scents with notes of apple, grapefruit, sage and hawthorn. In the mouth it is fresh and savory with a broad gustatory spectrum, a pleasant softness makes room for a mineral and persistent finish. It should be served at a temperature between 8 and 10 degrees