{"id":8962,"date":"2022-04-06T17:15:05","date_gmt":"2022-04-06T15:15:05","guid":{"rendered":"https:\/\/www.valnerinatartufi.net\/?p=8962"},"modified":"2022-09-07T17:58:42","modified_gmt":"2022-09-07T15:58:42","slug":"ciriole-handmade-pasta-with-black-truffles","status":"publish","type":"post","link":"https:\/\/www.artartufi.it\/en\/ciriole-handmade-pasta-with-black-truffles\/","title":{"rendered":"Ciriole handmade pasta with black truffles"},"content":{"rendered":"<h4 class=\"heading_font\">INGREDIENTS<\/h4>\n<ul>\n<li>70 g of black truffle<\/li>\n<li>salt<\/li>\n<li>1 fillet of anchovy<\/li>\n<li>1 clove of garlic<\/li>\n<li>extra virgin olive oil<\/li>\n<\/ul>\n<p>For the pasta<\/p>\n<ul>\n<li>300 g of &#8220;0&#8221; type flour<\/li>\n<li>12 cl of water<\/li>\n<li>a pinch of salt<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>&lt;Every time my father used to say \u201cLet\u2019s go to Terni\u201d, I did everything not to go there, but it always ended the same way &#8230; Eighty kilometers with the Ape car along the Amerina Street! One day we stopped to eat during the trip, and they brought us these dry and thickened Ciriole, with a kind of truffle without any taste. Twenty years later I took my father to eat the real truffle Ciriole in a restaurant in Valnerina land. That evening, dad got drunk, he was so happy!&gt;<\/p>\n<p>Spread the flour on a wooden board, add the water, the salt and knead until the mixture is smooth and homogeneous. Roll out the thick dough with a rolling pin by maintaining about 4 mm thickness. Heat the oil in a pan with anchovy and garlic, add the minced black truffle and keep it warm for about 20 minutes on the edge of a cooking plate. Cook the pasta in plentiful boiling salted water and stir-fry with truffle sauce.<\/p>\n<p><strong><em>Gianfranco Vissani,\u00a0<\/em><\/strong><em><b>The party kitchen. The other Vissani<\/b><\/em><strong><em>. &#8211; Rai Libri, 2017<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 70 g of black truffle salt 1 fillet of anchovy 1 clove of garlic extra virgin olive oil For<\/p>\n","protected":false},"author":330,"featured_media":7852,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[116],"tags":[],"_links":{"self":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8962"}],"collection":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/comments?post=8962"}],"version-history":[{"count":3,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8962\/revisions"}],"predecessor-version":[{"id":9150,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8962\/revisions\/9150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/media\/7852"}],"wp:attachment":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/media?parent=8962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/categories?post=8962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/tags?post=8962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}