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Truffle Pasta- 3rd Attempt for my parents

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The third time’s a charm- found a nice egg pasta- FINALLY- that was perfect for this dish.

It was Delallo Egg Fettuccine… the noodles were tender and delicate. They were the perfect foil for the truffle/cream/parm sauce…

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best egg pasta I could find locally

Maisie and her ever-present piggie handbag- on our pasta hunt

My folks enjoyed their pasta and truffles… after this, I had a huge white truffle left to use up and I suddenly found myself sick to death of pasta.

my dad and his plate full of truffle-liciousness

 

 

 

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Oregon White Truffle Pasta

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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…

 

 

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Truffle Madness!

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All month I’ve been seeing photos of gorgeous black and white truffle dishes from Europe… and making do with white and black truffle oils and butter.

This was so good… I am drooling just looking at it.

I live in a truffle-less wasteland… well, tundra, really. It’s the middle of winter in snowy Michigan and I am having unseemly cravings when I should actually just be juicing and starting my annual post-holidays diet and exercise trek to summer.

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The first thing I did was look into the North American truffles coming out of Oregon and Tennessee. Oregon truffles (both black and white) are the kissing cousins of the European varieties. Some say they are inferior- others say they’re merely different and a force to be reckoned with on their own.

Oregon truffles cost 1/10th the price vs the European varieties. Tennessee truffles come from European Perigord truffle spores, so the savings isn’t that great. I am all for more bang for my buck, so I purchased white truffles from  Oregonmushrooms.com (on sale now for $30 an ounce). They offered overnight shipping for $22 and should arrive tomorrow before 8 pm, so sayeth Fedex.

Since I’ve been surviving solely on truffle oils/butter for my truffle needs for the last few years, I figured the Oregon ones would (hopefully) satisfy my fresh truffle itch without breaking my budget.
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I also have a back up plan in case the Oregon whites fail to meet my expectations.

I found minced black truffles with a nearly 5 star rating on Amazon. I also bought a jar of tartufo salata (a sort of black truffle sauce/salsa that I ADORE).

All of the above will work nicely in any pasta dish… preferably, any good Italian egg pasta, accompanied by good shaved parmesan.

I will post again after my goodies arrive!