This recipe is a great way to experience a summer truffle. Summer truffles are not the strongest of truffles but by using artichoke and parmesan it brings out its subtle flavour. There is a temptation to add a drop of truffle oil but try and resist because by not adding it you will get the true flavour of the truffle.
This is a tricky wine combination so try with a glass of chianti classico. Have a lovely weekend everyone!
Ingredients - serves two
250g of tagliarini
4 small artichokes
1 clove of garlic (sliced finely)
1 tblsp of chopped parsley
2 tblsp of double cream
75 g grated fresh parmesan
50g of fresh summer truffle
Take off the outer leaves of the artichokes and cut the top off. With a sharp knife trim off the green tough parts so you are left with the tend leaves and stem. Slice the artichoke in half and cut in to fine slices. In a frying pan add two tbls of olive oil and gently cook the artichoke with the garlic for two mins. Add four tblsp of water and cover with a lid, cook for four minutes or until the artichokes are tender. When the artichokes are cooked add the parsley and the cream and season with salt and pepper.
In a pan of boiling salted water cook the Tagliarini for about three mins so it still has a bite. Using a pair of tongs take out the Tagliarini and add it to the frying pan with the artichokes. Add a couple of tblsp of pasta water and half of the grated Parmesan to the frying pan. Toss well and grate a few slices of summer truffle in to the pasta. Check the seasoning and toss again so the truffle is absorbed into the sauce.
Serve in hot bowls with more truffle slices on top and serve with the remaining parmesan.