Tartufata (Italian Truffle Spread)

Tartufata, meaning 'truffled' is an Italian sauce. Succulent, chunky texture with an earthy mushroom and black truffle flavour which is excellent on pasta or steak topping. It can also be served as an appetizer on crostini or bruschetta and for a decadent brunch, stir into scrambled eggs.

½ cup extra virgin olive oil (100 mL)
2 cloves garlic, finely chopped
4 anchovy fillets, finely chopped
3½ oz black summer truffle, grated (100 g)
kosher or sea salt
black pepper, freshly cracked g)

Warm the oil in a saucepan on a very gentle heat.

Add the garlic and anchovies and heat until all the anchovies has dissolved into the oil, about 5 minutes.

Add the grated truffle, stir through and cook for about 15 minutes, stirring occasionally and being very careful not to let the ingredients fry.

Allow to cool.

Serve as a pasta sauce with tagliatelle or spaghetti or on toast such as crostini.

Makes 1 cup.