BIGOLI WITH SAGE & BLACK TRUFFLE for 2

The north of Italy, Piemonte in particular, celebrates white truffle in the autumn; the ethereal perfume flavouring dishes like tajarin, agnolotti or risotto. But come winter, and the frosts, and the white tubers recede for another year. In January and February, they celebrate a different truffle – the black tartufo nero. It is earthier and less aromatic than its white counterpart, but with a greater depth of flavour, and it peaks just as the white recedes; a ray of flavour in the depths of winter. If white truffles are a celestial pleasure, black ones are very much an earthly one. And don’t we all need some earthly pleasures about now… 

• Bring a large pan of well-salted water (10g/lt) to the boil
• Roughly chop the sage, and place with the butter in a frying pan
• Grate 1/3 of the truffle finely, and reserve
• Add the bigoli to the boiling water, and cook for 3-4 minutes
• After the first minute or two, add a ladle of the pasta water to the butter, and place on a high heat
• Bring this to a simmer, then cook to emulsify the butter and water
• Add the grated truffle to this pan, then the bigoli, and cook together for a minute or two until the sauce is glassy and thick
• Turn onto a plate, and scatter with the parmesan, then either shave or grate the remaining truffle (on a truffle slicer or mandolin or the small holes of a grater) finely on top

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, eggs & rennet