for 2/3 people

Truffle has such as special taste that you should not go for a complicated recipe to enjoy its flavours...The best is to grate it on pasta or in eggs. You may keep fresh truffles in a box in the fridge together with whole eggs...it will give the taste to the eggs.

What we do when we have a fresh truffle (not really often): we grate it in butter and place this truffle butter in ice-cube compartments in the freezer. Then, when we want to flavor a dish with truffles, we just get a butter-cube or 2. 

INGREDIENTS

  • 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 al dente
  • 6 cloves of garlic
  • 1 medium onion
  • salt, pepper, olive oil

PREPARATION OF THE TRUFFLE PASTA

  • Cook the pasta al dente
  • Heat olive oil and 2 spoons of butter in a pan
  • add the onion and garlic until it gets brown 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 + salt and pepper.
  • when ready to serve, grate the truffle on top of the plate. 

truffle hunting

Truffle Hunting in Dordogne

 

 

 

Bon appétit !

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