Feather with truffle and nut vinaigrette

Feather with truffle and nut vinaigrette

This dish, at first glance simple, creates an unbeatable set of sensations in the mouth. We find the delicacy of a vinaigrette made from Extra Virgin Olive Oil Corona de Baena which presents notes of fresh tomato and fennel transforming into bitter and spicy, -truffle, which is considered the black gold of gastronomy, with an intense flavor with spicy touches and slight bitterness, and -nuts, where the great versatility of these make them combine perfectly with this dish as well as giving it a crunchy texture that, together with the softness of the pasta, creates a perfect contrast in the mouth.

1. Cook the pasta in salted water until al dente. Drain, refresh, and set aside.
2. In a bowl, mix the extra virgin olive oil Corona de Baena, vinegar, salt, pepper, and the finely chopped black truffle. Whisk vigorously until all the ingredients are well combined.
3. Separately, in a mortar and pestle, break the nuts a little without turning them into a powder and add them to the vinaigrette.
4. Finally, sauté the pasta and dress with the nut and truffle vinaigrette. Finish by garnishing with a few chive tips.

Recipe prepared by chef Antonio López.