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The best way to prepare a natural truffle sauce is that of grinding it in the mortar or by grating it directly over the course dish. Sprinkle it abundantly with olive oil and add a pinch of thinly cut chili.Boil the pasta in salted hot water, strain it underdone, pour it into yhe course dish, mix it and serve it hot. That sauce too can be used to prepare CROSTINI as well as PASTA (made with eggs or not). You may put it into a glass pot and keep it in the fridge.
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