BIGOLI WITH SAGE & BLACK TRUFFLE for 2

Sale price Price £44.00 Regular price Unit price  per 

Tax included.
ONLY AVAILABLE AS AN EXTRA WITH ONE OF OUR VENETO FEASTS

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… 

Your pack serves two and contains:
  • Bigoli
  • A bag of butter & sage leaves
  • A fat black truffle (15-20g)
  • A little parmesan
Directions:
  • 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