Tagliatelle al tartufo nero (2)
Instructions
Pound well in a mortar 1 clove of garlic, anchovies de-boned grated truffles; pour in a little oil.
While baking the dough with 1 pinch of salt, pour the mixture into a small frying pan and heat it on low heat, then turn off the heat stir in the yoghurt.
Drain the pasta and mix in the sauce, decorate with chopped parsley.
Ingredients and dosing for 4 persons
- 350 g of egg fettuccine pasta type integrals
- 1 small black truffle
- 4 anchovies
- 1 clove of garlic
- 1 cup of creamy yoghurt
- Olive oil extra virgin
- 1 pinch of sea salt
- Chopped parsley