The pasta’s wheat and bran flavour, accompanied by light notes of chestnut honey, led us to add a refreshing touch of star anise and chamomile with earthy suggestions from truffle
We added sweetness with almond milk, which also binds the pasta, star anise and chamomile together. Truffles are a typical product of our area, in the hinterland of the Marche, and in this case adds earthy notes to boost the bran taste of the whole grain pasta.
INGREDIENTS
• 160 g durum wholegrain wheat fusilli pasta
• 350 ml natural almond milk
• 100 g chicory tips
• 15 g black summer truffle
• 2 pcs star anise
• 1 tablespoon dried chamomile flowers
• Salt to taste
• Extra virgin olive oil as required
Method
Bring the almond milk to the boil, infusing the star anise and chamomile for the whole time.
Cut the chicory into fine julienne strips, keeping them in iced water so they stay crisp. Then drain and dry them, before seasoning with salt and oil.
Cook the pasta in plenty of salted water.
In the meantime, filter the infusion and pour the milk into the pan, where the pasta is to be sautéed: drain the pasta two minutes before the stated cooking time and add salt to taste.
Add a little oil to the pan.
Serve the pasta sprinkled with the chicory tips and grate the truffle on top.
Pairing with local wine
Organic Verdicchio Castelli di Jesi Riserva DOCG Classico
The bold, structured flavour of this recipe calls for an equally structured wine, such as this one, aged at least 5 or 6 years, with a bouquet of passion fruit and peach, together with tufaceous mineral notes with hints of earthiness.
by Otello Renzi
