By Emilie Thyebaut
Truffle has such as special taste that you should keep the recipe simple to enjoy its flavors. It is best grated on pasta or in eggs.
Tip: You may keep fresh truffles in a box in the fridge together with whole eggs. It will give the eggs a truffle flavor!
When we have a fresh truffle, we grate it in butter and place this truffle butter in an ice cube tray in the freezer. Then, when we want to flavor a dish with truffles, we take out a butter-cube or two and add it.
Here is a recipe we recommend for a delicious mushroom and truffle pasta dish!
INGREDIENTS
(2-3 people)
- A small can of truffles in the oil, or even better, a little piece of fresh truffle to grate on top of the pasta
- 2 cups of fresh mushrooms (shiitake, button, paris)
- 300g of thick cream
- 300g of fresh linguini or tagliatelle which you will cook to al dente
- 6 cloves of garlic
- 1 medium onion
- Salt, pepper, olive oil
PREPARATION OF THE TRUFFLE PASTA
- Cook the pasta so that it's al dente
- Heat olive oil and 2 spoons of butter in a pan
- Add the onion and garlic until it's browned (but not burnt)
- Stir all the mushrooms and keep a little bit of the mushroom water in there so it won't get dry
- Add the cream and pasta and mix it all, adding salt and pepper.
- When ready to serve, grate the truffle on top of the plate.
Bon appétit !
