Mix 4 tablespoons of extra virgin olive oil with the must, jar of orange juice and lemon zest. Adjust the salt and the pimiento, add a handful of enel. Enjoy it well and reserve it.
Wash and dry the peppers carefully using a suitable utensil to obtain "spaghetti".
Arrange the filet of seasoned truffle on individual plates and place on top of a nest of spaghetti with pepino, toss with the previously prepared sauce and complete with the spicy Provolone Valpadana DOP cured in foil. Serve.
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