Strozzapreti with Chicken Stock, Truffle and Parmesan Recipe - Great British Chefs
This simple yet incredibly luxurious dish from Phil Howard pairs freshly made strozzapreti ('priest-strangler') pasta with a luxurious sauce of butter, chicken stock and plenty of black truffle. If...
Ingredients
- 350g of 00 flour
- 75g of egg yolk, (approx. 5 yolks)
- 1 dash of olive oil
- 65ml of water
- 1 pinch of salt
- 250ml of chicken stock, best quality
- 120g of unsalted butter
- 40g of black truffle
- 10g of Parmesan, aged, finely grated (about 1 heaped tbsp)
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