“The truffle was born from the union of rain and lightning. – Theophrastus
Just the the mere mention of “truffle” anything, has most people swooning with a dreamy look in their eyes. There’s a reason for that. The world’s most beloved edible fungus exudes aromas and flavors that, all at once,are alluring, sexy, curious and irresistibly delicious. I think, as humans, we always want to return to the earth, and dining on truffled dishes takes us there, allowing us our ecstasy, then returning, blissful and sated.
The truffle’s flavor is not subtle, and needs to be used with a deft hand. They are best used in egg dishes, pastas, risotto, potato, cream, butter and fresh ricotta
We carry many truffled products that are full of flavor and easy to use.
Pasta with Truffled Cream Sauce
Serves 4 as a pasta course ( it is rich )
4 cups cooked pasta ( short cuts work best)
1 ½ cups heavy cream
3 to 4 Tablespoons truffle sauce, oil drained slightly
½ to ¾ cup Parmigiano Reggiano cheese, grated
Freshly ground black pepper
In a large sauté pan, add the cream. Heat over medium high heat until tiny bubbles form around the edge of the pan. Add the truffle sauce, and few grinds of black pepper. Stir to combine and heat. Add pasta and stir well to coat with the sauce. Add a few tablespoons of grated cheese, and stir. This will tighten the sauce. Serve with more grated cheese.
Wine pairing: Cava Clos Amador
Gourmetphile shopping list: Savini truffle sauce, Rustichella Penne pasta, Parmigiano Reggiano, Penja Black peppercorns, Clos Amador Cava
A simple dinner finale:
Serve chunks of Parmigiano Reggiano drizzled with truffle honey !
Gourmetphile shopping list: Parmigiano Reggiano, truffle honey