Truffle fettuccine
Artisanal Production
Drawn through bronze dies and cut according to the tradition of Campofilone, these fettuccine are dried slowly at low temperatures to eliminate any moisture. This process allows the pasta to perfectly absorb sauces and seasonings. Its key features are its thinness, elasticity, delicate aroma, and intense flavor, which in this case is elevated by our truffle. High-quality ingredients, carefully handled in the kitchen, bring a unique and precious delicacy to the table.
Packaging
Cardboard box.
Ingredients
Durum wheat semolina, eggs, soft wheat flour, summer truffle (Tuber aestivum Vittad.), flavoring.
Instructions for use
Cook in plenty of salted boiling water for 2-3 minutes and season to taste.
Storage
Store at room temperature, away from light and heat sources.
Shelf life
24 months.
Recipes
Campofilone fettuccine with SACCHI truffle, pecorino and toasted hazelnuts
Serves 2
- 250 g of Campofilone Fettuccine with Truffle SACCHI
- Fresh truffles or summer truffle carpaccio SACCHI
- 50 g of grated Pecorino Romano DOP
- 50 g of peeled hazelnuts
- 30 g of EVO oil
- Salt and pepper to taste
Method
Toast the hazelnuts in the oven at 160°C (320°F) for 10 minutes. Once ready, chop them roughly with a knife. Cook the SACCHI fettuccine in a pot of abundant boiling salted water. In a pan, add olive oil and the hazelnuts, cooking for 2 minutes, then drain the fettuccine into the pan and toss energetically, adjusting the creaminess with Pecorino cheese off the heat. Finish the dish by grating some fresh truffle or adding slices of SACCHI Truffle Carpaccio on top of the pasta.
Enjoy!