I decided to see how much I would use from 1 one-inch diameter of white truffle to make a homemade pasta truffle.
I went to buy the white truffle which is in season.
Next, I bought a serving of fresh thin style linguine from the same Italian grocery store.
Prepare the sauce while cooking the pasta.
Fresh pasta is done al dente by dropping it in a big pot of salted boiling water with about 2TB of oil so they don't stick together - no more than 3 minutes and drain well fast reserving about 1/2 cup of the water.
Return to the old pot where you cooked the pasta adding about 3-4 TB of the reserved water and 1-2 TB butter.
Stir and add the sauce you just made immediately till it thickens lightly. You may put it in very little fire for just a fee seconds or you don't have to, if the sauce is already thickening.
3 TB of clotted cream or Devonshire cream or Italian boxed cooking cream
3 TB freshly grated Parmesan cheese
Seasoning salt and and pepper.
1TB truffle oil
Wisk the egg first and then add the rest of the ingredients incorporating it all well.
After you add the sauce to the freshly drained pasta with about 3 TB of the reserved water (to separate the drained noodles) - add the sauce mixture.
This serves 2 main course or 3 -4 first course meals. Shave the white truffle for each serving on top and pass more Parmesan cheese if needed.
In case you want to know - the truffle cost $52. Restaurants charge 80-$120 each order of white truffled pasta. I can make and serve it for two to three.
Here I had 2 meals out of it and even grated a little bit more of truffle on my omelette next morning.
Truffle is a mushroom and is very light. Price per pound may be shocking but if you look at it this way, it shows a different light.
By the way, the fresh truffle has a very mild taste but strong smell when you smell it. This is the reason why I have to add a little truffle oil in the pasta mixture for truffle flavor!
Enjoy! I hope you can find where to buy the white truffle. You can also use the black truffle.
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