1 serving of Tartarine Tupo ㅣ Truffle Pasta [Pasta-telling]
For the detailed cooking process, click More in the video explanation section
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*Materials
Black truffles (symbolized)
garlic (four)
Charlotte (1/2p) - Replaceable with Onion
Grana padano cheese (alternative to pamizio rezano cheese)
1 serving of warm fresh noodles
Anchobi - Replaceable with anchovy fish sauce, fish sauce, oyster sauce, etc
truffle paste
truffle oil
Butter (salt-free butter)
Lemon (1/8 equal) - Use lemon juice
Chicken broth (200 ML) - commercially available processed products
Salt

*Process
1. Cut shallots into small pieces using a blade
2. Cut garlic into small pieces using a blade
3. Slice the lemon (1/8) and prepare it in a wedge shape
4. Prepare pasta with 0.9% salinity
5. Melt the butter in the pan to suit your taste, and lightly stir-fry the shallots and garlic together
6. Stir-fry it to a certain extent, then add a small amount of anchovy and stir-fry it lightly together
7. Add the chicken stock and boil it down on low heat. (Half boil)
8. When it boils down, taste it, and season it lightly with salt. (Turn off heat)
9. Since the warm noodles are thin, do not boil for long (30~40 seconds) and boil them well so that the noodles do not stick to each other
10. Combine the raw noodles and the sauce and coat the sauce evenly on the noodles
11. A small amount of truffle paste, a small amount of truffle oil, adding grana padano cheese, adding lemon juice
12. Mix the noodles and sauce well in the process of a mandetecare (if too much, a spoonful of noodles)
13. Put the truffles on the pasta. Add more cheese and enjoy it

#TrufflePasta #RefreshingPasta