by patrizio_eccechina
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Ingredients
Preparation
Wash and peel the potatoes, then use a mandoline or a vegetable peeler to create long, thin strips similar to spaghetti. Heat a drizzle of extra virgin olive oil in a pan, add the minced garlic and chili pepper, and sauté without letting the garlic burn. Deglaze with a small amount of boiling water. Add the potato spaghetti to the pan and toss gently, ensuring they are evenly seasoned. Serve hot, garnished with paprika and, if desired, truffle perlage.
Oil and flavor: perfect pairings for your recipes
To enhance the aromatic intensity of this dish, a PDO Umbria extra virgin olive oil was selected. Its medium fruitiness, distinctly herbaceous with hints of almond and artichoke, combines with a medium-intensity bitterness and pungency. This profile supports the gustatory complexity of the truffle and the savoriness of the PDO Parmigiano Reggiano without overpowering the more subtle notes of the garlic and chili pepper.
