Ingredients: Egg Stringozzi with Summer Truffle 250 g, extra virgin olive oil, garlic, Fortunati Truffle Sauce 80 g.
Cook the Stringozzi in plenty of salty boiling water for about 10 minutes. Meanwhile, brown a clove of garlic in olive oil, then remove the garlic and add the truffle sauce to heat it. Drain the Stringozzi and add them to the Truffle Sauce, then salt it in the pan. Serve hot.