ANCHOVY BUTTER TAGLIATELLE WITH TRUFFLE DUST PANGRATTATO

The weather has turned and we are craving something nutritious, filling and luxurious for these rainy days.

This recipe is so easy and is high in protein with our Sunny & Luna Lentil Tagliatelle. Anchovies, parsley and butter are all you need to make this classic simple sauce, which you can elevate with a pangrattato topping with Truffle Guys best selling Truffle Dust!

INGREDIENTS

Serves 2

Sunny & Luna Lentil Tagliatelle

4 great quality anchovies from a jar (in oil)

80g unsalted butter

A big handful of parsley

Breadcrumbs (you can make them yourself or just buy the pre-made ones

Extra Virgin Olive Oil

Truffle Guys Truffle Dust

INSTRUCTIONS

Prepare the pangrattato first - put breadcrumbs into a pan with a drizzle of olive oil and toast until golden, remove from the heat and transfer into a bowl.

Sprinkle a little truffle dust into the crumbs, and toss to combine. Taste as you go and keep adding until you’ve got the right level of truffle for your taste.

Roughly shred the parsley and cube your butter.

Cook the tagliatelle in a pan of salted boiling water for 3 minutes (you want it to be al dente as it will keep cooking in the residual heat!)

Meanwhile, melt your butter in the same pan as you toasted the breadcrumbs, and add the anchovies to the melted butter. Whisk together until they completely break down into the sauce.

Once the tagliatelle has been cooking for 3 minutes, use tongs to transfer it immediately into the butter along with the parsley.

Combine using the tongs, and plate up. Sprinkle the crumbs to top!

Enjoy!