An elegant pasta dish with the precious black truffle of the Grappa, the «black diamond» of the Veneto foothills
Introduction
Some dishes need very few ingredients to win you over: strangozzi with black truffle is the perfect example of how simplicity, when it meets outstanding raw materials, turns into pure gastronomic magic.
The truffle has always been considered the «diamond of the kitchen», a precious ingredient that demands respect and knowledge in its use. The Black Truffle Speciality with a Butter Base by Bruno Ceccato brings together the prized Black Truffle of the Grappa and clarified butter from the Asiago plateau, creating a dressing that puts the excellence of the Veneto foothills on the table.
The History of Strangozzi and of the Truffle
Strangozzi (also called stringozzi or strangolapreti) are a pasta typical of Umbria, and of the Spoleto and Norcia area in particular. Tradition says the name comes from their long shape, which recalls shoelaces (the «stringhe») or, according to a more colourful legend, from a texture that «strangled» anyone who ate them too fast.
This rustic pasta, traditionally made with flour and water alone (no eggs), has a full-bodied texture and a slightly rough surface that makes it perfect for holding intense dressings such as truffle. Pairing it with the precious underground fungus is a classic of Umbrian cooking, a region that boasts some of the most renowned truffle grounds in Italy.
The Black Truffle of the Grappa, rediscovered in the Veneto foothills, brings a new excellence to the Italian truffle landscape. The varieties found there — scorzone, uncinato and prized black — grow wild in the regrown woods of the Grappa massif, where a unique terroir gives the truffle distinctive organoleptic characteristics.
Ingredients for Strangozzi with Truffle (4 people)
Main Ingredients
- Strangozzi (or tagliatelle, pici) 320 g
- Butter with Black Truffle of the Grappa 75 g
- Grated Parmigiano Reggiano 30 g
- Garlic (optional) 1 clove
- Coarse salt for the pasta to taste
- Freshly ground black pepper to taste
To Serve (Optional)
- Fresh black truffle for shaving to taste
- Freshly chopped parsley to taste
To Accompany
- Yeast-free Crackers with Extra Virgin Olive Oil as you like
Nutritional Values per Serving
Equipment Needed
To make perfect strangozzi with black truffle you will need:
- ✓ A roomy pot for cooking the pasta
- ✓ A wide pan (Ø 28-30 cm) for the final toss
- ✓ A slotted spoon for draining the pasta
- ✓ A truffle slicer (if you are using fresh truffle)
How to Make Strangozzi with Black Truffle
Preparing the Ingredients
Take the Black Truffle Speciality with a Butter Base out of the fridge you start: at room temperature it will melt more easily, making an even cream. Finely grate the Parmigiano Reggiano. If you have fresh black truffle to hand, be ready to shave it into the thinnest slices only at the moment of serving.
Cooking the Strangozzi
Bring plenty of salted water to the boil (about 1 litre for every 100 g of pasta). Tip in the strangozzi and stir straight away so they do not stick. Cook them for the time on the packet, but drain 1 minute early to finish the cooking in the pan. Keep 2 generous ladles of cooking water: they will be essential for the final creaminess.
Making the Truffle Cream
In a wide pan, over a very gentle heat, put the truffle butter together with half a ladle of cooking water. Let the butter melt gently, stirring with a wooden spoon. It is essential not to let the butter fry: excessive heat destroys the aromatic molecules of the truffle, robbing it of its heady scent.
Tossing and Serving
Tip the drained strangozzi straight into the pan with the truffle cream. Turn off the heat and toss energetically for , showering in the grated Parmigiano and adding the cooking water a little at a time, until you have a velvety cream that wraps every strand. Serve at once on warm plates, finishing with a grind of fresh black pepper and, if available, generous shavings of black truffle.
Wine Pairing for Strangozzi with Truffle
Black truffle is not a strong flavour, it is a lingering scent: damp earth, undergrowth, a hint of garlic. A very fruity wine covers it; a very tannic one hardens it. What is needed is a red of elegance rather than power, with tertiary notes that resemble it.
In Umbria, where this recipe was born, the bottle of the house would be a Sagrantino di Montefalco: the most tannic red in Italy, which stands up to truffle by sheer power. We do not stock it, and to be honest, with black truffle we prefer another route: a red that resembles the fungus rather than overpowering it.
The Red We Recommend
Monferrato DOC Nebbiolo Superiore BIO — Tenuta Vallone — Nebbiolo and truffle are the couple of Piedmont, and the reason is technical: with ageing, Nebbiolo develops notes of undergrowth, dry leaf and spice that are the very same as the truffle's, so the two scents add up instead of competing. The colour is pale but the tannin is there, and it is needed to counter the butter of the final toss. Serve at 16-18 °C, opening the bottle half an hour ahead.
Want to know more about the grape? our guide to Nebbiolo
The More Delicate Alternative
Pinot Nero Veneto I.G.T. — Italo Cescon — The more delicate version of the same reasoning, and closer to home: red fruit and undergrowth, silky tannin, no power that could overshadow the scent of the truffle. Choose it if you are using the truffle sparingly, or if the dish opens a dinner. Serve at 14-16 °C.
Want to know more about the grape? our guide to Veneto Pinot Nero
Craft Beer as an Alternative
Reckless Bock Beer — doppio malto — Toasted malt works with truffle for the same reason it works with mushrooms: caramel and dried fruit sit in the same earthy register, and the full body stands up to the butter. Serve it not too cold, at 8-10 °C, or the aromas stay closed and the pairing is lost.
Want to know more about the style? dark and doppelbock beers
Variations on Strangozzi with Truffle
- With parmigiano fonduta: Replace the grated parmigiano with a creamy fonduta for a dish that is more enveloping still.
- With a poached egg: Serve each portion with a raw yolk or a poached egg: breaking it makes an extra cream.
- With porcini: Add porcini sautéed with garlic and parsley for a dish that is more autumnal and more of the woods.
- As a risotto: Use the same truffle butter to finish a Carnaroli risotto: the result will be just as sublime.
- With raw meat: For a richer version, serve alongside a beef tartare: truffle and raw meat are a classic Piedmontese pairing.
Frequently Asked Questions about Strangozzi with Truffle
Why should truffle never be cooked?
The aroma of truffle comes from very delicate volatile compounds that break down quickly with heat. Cooking the truffle makes those compounds evaporate, and the fungus loses much of its characteristic scent. That is why it should always be added at the end of cooking or raw, when the residual heat of the dish is enough to release its aroma without destroying it.
What is the difference between black and white truffle?
White truffle (Tuber magnatum) has a more intense aroma, with notes of garlic, honey and hay, and is considered the most prized. It should be used raw only. Black truffle (in its varieties: prized, scorzone, uncinato) has a more delicate scent, with earthy notes and undergrowth, and tolerates heat slightly better. The black truffle of the Grappa stands out for its particularly elegant notes, inherited from the unique terroir of the foothills.
Can I use truffle oil instead of the butter?
Yes, but the result will be different. Butter makes a more velvety, enveloping cream, while oil gives a lighter dressing. Many commercial truffle oils use synthetic aromas, whereas the Black Truffle Speciality with a Butter Base contains real truffle from the Grappa. If you prefer oil, look for artisan products with real truffle in infusion.
How much truffle butter do I need for 4 people?
For 320 g of pasta (4 servings), a 75 g jar of Black Truffle Speciality with a Butter Base is perfect. It is a generous amount that guarantees an intense flavour and the best creaminess. If you prefer a more delicate dish, you can use half the jar and keep the rest in the fridge (it keeps for 7 days once opened).
How do I store truffle butter once opened?
Once opened, close the container carefully and keep it in the fridge. Use it within 7 days to enjoy its freshness and richness of flavour in full. The clarified butter at its base keeps longer than ordinary butter thanks to the removal of water and proteins.
