LEGAMI, the recipes of the earth: when truffle meets the garden

The first definition of the word connection is “a relationship or bond of affection requiring mutual trust” and this is why Nutrimenti Magazine’s column dedicated to the recipes of the earth is called Legami (connections, in Italian). That is because cooking is not simply a combination of flavors, tastes and consistencies that are good together.


To Urbani Tartufi, cooking means creating connections among all the ingredients in a dish. Introducing them and letting them fall in love with each other, respecting their origins and nature and, through their relationship, creating stories about authentic tastes, gratitude towards the earth and fascination for the ingredients. Recipes become words of love expressing the care in finding and giving voice to these extraordinary connections.

Some already known for their perfect balance, others still to be discovered and explored for their uniqueness, connected to the seasons and their fruits. That is the case of the first dish we are going to suggest: homemade tagliatelle with fresh summer truffle and vegetables from the garden -zucchini and their flowers-, to make this season even more intense and fragrant.

Ingredients for homemade pasta (4 people):
300 g flour 00
100 g semolina flour
4 eggs

Ingredients for the sauce:
500 g zucchini
5 zucchini flowers
1 garlic clove
Extra virgin olive oil – to taste
100 g summer truffle


Mix the flour with the eggs to get a smooth and homogeneous dough. Cover it with a cloth and let it rest for 20 minutes. Roll out the dough with a rolling pin and the help of some semolina flour and let it dry a little. Cut the dough into approximately half a centimeter wide tagliatelle. For the sauce: remove the seeds from the zucchini and boil them in salted water for a minute. After allowing them to cool, in order to preserve their bright green color, stir-fry and blend them.

At this point, add to the zucchini pesto some minced truffles. Cook the pasta in abundant salted water, drain it and put it in the pan with the zucchini pesto and the truffle. Put the tagliatelle on a serving dish using a plier and complete by decorating with julienned zucchini flowers. Add some slices of fresh truffle and a little extra virgin olive oil, to taste.

With the contribution of chef Enrico DerflingherImagine a dinner with King Charles of England
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It/EnA magazine by Urbani Tartufi
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