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Strangozzi al Tartufo Nero - Fattorie Umbre

Truffle Strangozzi

Strangozzi Pasta are locally produced and are common throughout central Italy. A long shaped pasta with a square or rectangular cross-section, simply produced by the union soft wheat flour with water and then adding salt.
This curious name, whose variations are ‘Strozzapreti’ or ‘Strangolapreti’, derives from the shoelaces used by bandits for ambush and robbery the clergy during the times of Papal rule.

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Description

Ingredients

Durum wheat semolina
summer truffle (Tuber aestivum) (1,5%)
dehydrated Porcini mushroom (Boletus edulis)
truffle flavour
egg white

NO OGM

Tips

Cooking time: 8 minutes

First courses:

Umbria Region has a Traditional vocation for Truffles. You can taste these Strangozzi naturally, as they are, with the only addition of melted butter. Or You can Try it with cream and, if you want, other mushrooms as champignons for complete everything.

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