Noodles capers and butter Breton and black truffle of Norcia. Weddings of aromas and flavors

A tour for a stroll on the kitchens of the best restaurants in Campania in search not only of the recipes of the oldest culinary tradition made in the south, but also of the new proposals more posh and tasty. This dish intense aroma prepare him in the renowned Sorrento, in one of the premises in the pearl of the Amalfi Coast, in the Museum Restaurant Caruso.

Ingredients for 4 people: 320 gr. of egg noodles, 120 gr. butter of Brittany, 40 gr. capers from Pantelleria, 80 gr. of black truffle cheese, salt and pepper, 60 gr. grated Parmesan cheese

Making of recipe

Cook the noodles in salted water – Drain al dente. Pour into a saucepan and mix with butter, capers and cooking water and little truffle, complete with grated Parmesan.

Form skeins with the noodles in height in deep plate – Pour the broth. Complete with truffle grated or thin slices, garnish with a sprig of thyme and some capers.

Recommended wine: Aglianico Five Oaks – Salvatore Molettieri.

Source Restaurant Caruso Museum: www.ristorantemuseocaruso.com