Monday, January 22, 2007
Angel Hair Pasta with Black Truffles
Ciao! and Buon Anno!
I was given really delicious gifts for Christmas: a jar of black truffles and truffle oil.
Normally, I wouldn't spend the outrageous amount money for these two extravegant food items, ($19.00 for the 2 truffles and $15.00 for the truffle oil) but since they were a gift, I wanted to make sure they would be the star of the dish I would make with them.
I employed the KISS (Keep It Simple Stupid) doctrine for these two special ingredients.
1/2 pound angel hair pasta
1 black truffle
2 Tablespoons chopped scallions
3 Tablespoons truffle oil
And that is it.
Cook the angel hair pasta in lots of water until still al dente.
Drain. Put the pasta back in the pan and add the truffle oil. Place the pasta in warmed pasta bowls. Equally divide and shave one black truffle between the pasta. Sprinkle chopped scallions over the pasta. Serve immediately.
Serve with a really fine pinot grigio.
Then go out for dessert.
Simple. Elegant. Outrageous!
I was given really delicious gifts for Christmas: a jar of black truffles and truffle oil.
Normally, I wouldn't spend the outrageous amount money for these two extravegant food items, ($19.00 for the 2 truffles and $15.00 for the truffle oil) but since they were a gift, I wanted to make sure they would be the star of the dish I would make with them.
I employed the KISS (Keep It Simple Stupid) doctrine for these two special ingredients.
1/2 pound angel hair pasta
1 black truffle
2 Tablespoons chopped scallions
3 Tablespoons truffle oil
And that is it.
Cook the angel hair pasta in lots of water until still al dente.
Drain. Put the pasta back in the pan and add the truffle oil. Place the pasta in warmed pasta bowls. Equally divide and shave one black truffle between the pasta. Sprinkle chopped scallions over the pasta. Serve immediately.
Serve with a really fine pinot grigio.
Then go out for dessert.
Simple. Elegant. Outrageous!
