Whilst our previous dishes including mafalde might have featured a meat-based ragù, here we've opted for a sumptuous twist. Taking inspiration from Umbria - distinguished in the gastronomic world by its highly famed and fragrant tartufi neri (black truffles) - our crowning anointment is a creamy, truffle-infused butter. And whilst the entrancing curls of the mafalde pasta are said to evoke the curly hair of the Italian Princess this pasta is ostensibly named after, here they're particularly deft at scooping up every last drop of the indulgent butter.
A sprinkling of hazelnuts serves as a crunchy contrast to the starchy headliner of this dish, and as is customary by now, we've finished with a touch of tangy Italian cheese. And whilst this inclusion risks the wrath of puritans (tartufi neri are not, traditionally, supposed to be served with cheese) we found out that the formaggio brings this celebration of truffles to an indulgently creamy, and incredibly heady, climax, acting to thicken the butter-based sauce and add depth of flavour.
For the curious, when we say 'found out', we mean just that. Whilst serving guests at a Cambridge food festival in the summer, our team members - unaccompanied by an Italian - began indulging guests' requests for Parmesan to be sprinkled over the truffle butter sauce. And as they received a rapturous response, the inclusion of wonderful, tangy cheese became, if not an Italian tradition, most certainly a Pasta Evangelists tradition.
Allergens in BOLD & CAPITALIZED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Truffle Butter (35g):
Butter (MILK) (87%), Black Truffle (10%), Truffle Oil (4%) (Olive Oil, Truffle Flavouring), Salt
Hazelnut Crumb (8g):
Vegetarian Cheese (8g):
MILK, Salt, Vegetarian Rennet, EGG Lysozyme
Nutritional information is per 100g
Of which saturates 9.1g
Of which sugars 1.4g