Passatelli with the superior black truffle or the black summer truffle

Ingredients for the passatelli:
– 8 oz. (200 gr.) dry breadcrumbs, 4 oz. (100 gr.) parmesan, 1 tbsp. plain flour, 5 eggs, 1 small knob of butter, zest of 1 lemon, nutmeg and salt
Ingredients for the vegetable stock:
– 5 pts (21/2 litres) water, 1 carrot, 1 stick of celery, 1 onion, salt
Ingredients for the sauce:
– extra virgin olive oil, 5 oz. (125 gr.) sausage meat, 1 truffle, 1 clove of garlic
1. Add the carrot, celery and onion to a saucepan of lightly salted water and cook for 40 mins.
2. Mix the ingredients for the passatelli and leave to stand for at least half an hour.
3. Pass the mixture through a potato ricer to create noodles.
4. While the passatelli are standing take a large frying pan and lightly brown a clove of garlic in olive oil.
5. Add the sausage meat to the pan and fry lightly.
6. Turn off the heat and add a generous quantity of grated truffle.
7. Leave to stand for half an hour to allow the flavours to merge.
8. Drain the broth into a large saucepan discarding the vegetables.
9. Simmer the passatelli for two minutes in the broth.
10. Drain the broth and add the passatelli to the sauce in the frying pan.
11. Leave to thicken over a low heat for a few minutes.
12. Serve garnished with freshly sliced slivers of truffle.
13. Sprinkle with grated parmesan. (N.B.)