If you are lucky enough to have a black truffle at your disposal you could do a lot worse than turn it into this fantastic sauce. In Umbria it is spread on small slices of toasted bread and eaten hot as an antipasto or served with freshly poached trout with a squeeze of lemon.
Cut the truffle into fine strips and reduce it to a purée in a food processor or by hand with a pestle and mortar. Pour the oil into a small saucepan and heat it slightly, then add the truffle and stir without letting the mixture bubble or boil. Stir in the salt and the garlic. Just before serving the sauce, mix in the anchovy. The sauce should be quite runny with occasional lumps of truffle. Blend the ingredients evenly and use the sauce as required.
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