Recipe · Lazio · Civita di Bagnoregio
Piciarelli with black truffle
the thick spaghetti of water and flour alone from the tradition of Bagnoregio, dressed with the black truffle of the valleys around, grated raw and never cooked
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- mix the two flours with the salt, make a well and pour the oil and the warm water into the middle a little at a time
- knead for ten minutes, until the dough is firm and smooth, then cover it and let it rest for half an hour
- roll out a sheet half a centimetre thick and cut it into strips a finger wide
- roll each strip under your open hands, working from the middle outwards, into a long uneven string: piciarelli are not meant to come out alike, that is their mark
- dust them with semolina and spread them on a tray without letting them touch
- brush the truffle clean under a trickle of water, dry it and grate two thirds of it, keeping the rest for the end
- in a small pan warm the oil with the crushed garlic and the anchovies over the lowest flame, until the anchovies melt, then take the garlic out
- turn off the heat and stir in the grated truffle: truffle is not cooked, it is warmed, or it loses everything
- boil the piciarelli in salted water for four or five minutes, until they come to the surface
- drain them keeping a ladle of the cooking water, tip them into the pan and toss them off the heat with a little of that water
- serve with the truffle you kept back grated over the top and a turn of pepper
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