Black truffle arioorio

Chop the black truffles roughly. Boil the federini in hot water with 1% salt for 4 minutes and 10 seconds.

Put olive oil, minced garlic and hawk claws in a frying pan, and heat it to create a scent. Once the colour changes, scoop up the garlic and hawk claws with a net and remove them on top of kitchen paper.

Put bouillon, Italian parsley, and a pinch of chopped black truffles in the frying pan from [2] and heat it.

Transfer the drained federini to a frying pan from [3] and let the soup absorb. Turn off the heat and season with salt, adding chopped black truffles (preserving a small amount for toppings) and mix.

Serve in a bowl, chop the black truffles, sprinkle with the garlic, hawk claws, and Italian parsley that you've taken out in [2] and it's finished.