mardi 1 novembre 2011


A few days ago , I told you my step father offered me a beautiful white truffle!
I did some research and I understood that the white Alba truffle called "Mozart of mushrooms" should be eaten raw mainly because that's where she reveals the more her perfume.
for its intense flavor, I would say that it makes me think of wild garlic. the smell is pretty intense , so if you don't eat it right away, I'll recommend you to fill a bowl of rice and to put the truffle inside
the rice will take the taste and the smell and will broadcast it to you when you'll cook it!
you can also roll the truffles in paper towels and put it in the fridge ( not a place to cold ) you can also put it with the eggs, it will give them a divine taste when you'll make scrambled eggs, for example...

-250 G of long pasta (types linguine, tagliatelle, fetuccine)
-50 G of butter
-225 G of cream
-80 G of parmesan
-Salt and pepper
-white truffle ( as many as you want ;-)) )


-fill a large pan with water and bring to a boil
-when the water is boiling, add a pinch of salt and then put the pasta
-cook the pasta as indicated on the package to be al dente. take good care to keep a little bit of pasta's cooking water in a cup . you'll need it later
-while the pasta is cooking, put in a skillet the butter. add cream and salt and pepper and allow to thicken slightly
-Drain the pasta and put them directly into the sauce. add a few tablespoons of cooking water.
-add the freshly grated Parmesan cheese and mix thoroughly
-Serve immediately in a nice plate and grate some shavings white truffle on the top


-it's important to always keep a little bit of the cooking water because it allows the sauce to coat the pasta. that's why every time I make pasta, I always takes a bit to put in the sauce
-if you do not have truffle, consider using the oil flavored with truffles. few drops are enough to raise a simple dish!


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