Tagliolini with Black Truffle and Trout Fillets
Ingredients for 4 people:
- 400 gr of tagliolini
- 1 trout of about 300 gr
- Black Truffle of Norcia
- Extra virgin olive oil DOP Umbria
- 1 clove of garlic
- 1 carrot
- 1 stick of celery
- A few cloves
- Black pepper
Boil the trout in salted water with carrot, celery and cloves.
Rub the inside of a pan with the garlic clove, pour a little grated truffle and season with salt, pepper and olive oil.
Fillet the boiled trout and add to the truffle.
Drain the tagliolini and pour into the pan just warmed up and mix everything. Serve garnishing the dish with truffle shavings.