wide egg noodles with Oregon white truffles
The Oregon white truffle is a strange thing:
Raw, it is VERY strong and pungent- however, once warmed lightly in a pan of butter for a few moments, it mellows out to a more agreeable and subtly luscious form.
My second experiment was a pasta dish. It was a huge hit with everyone, even the truffle hating Man.
I read somewhere that Oregon white truffles should be treated more like the European black ones- slightly warmed so that their true flavor shines through (and to temper the sharpness that they have when raw).
I threw a knob of butter in a pan and warmed it over low heat- then added shaved truffle slices- HEAVEN!
It completely changed the flavor profile.
While the truffles were warming, I boiled the noodles. I asked R to buy pappardelle, but he brought homemade German wide egg noodles back instead by mistake. It wasn’t a bad substitute and actually tasted better than the last batch of pappardelle noodles I bought.
I drained the cooked noodles, threw them back in the pot- added a splash of heavy cream, a small handful of good parmesan, the truffle-infused butter… omg! PERFECTION!
I shaved more raw truffle over my plate when serving and LOVED the contrast between the cooked and raw flavors.
R isn’t pleased with the pasta quality, so today we are going to hunt for better quality noodles for today’s batch (I am making some for my parents).
These things are starting to really grow on me…