One of the most exquisite, not to mention expensive, ingredients that you can put into your food is a truffle of any kind. Truffles are a type of fungus revered for their exclusivity. The rarer, the more highly-sought after they are.
Earthy Italian White Truffle Pasta
Perhaps the most notable of them all is the Italian white truffle, known as “trifola d’Alba Madonna” in Italian. These special white truffles are found in the Piedmont region of northern Italy as well as in the countryside. They are so prized in Italian cuisine that there is even a festival in their honor.
Because truffles cannot be cultivated, truffle hunting is vastly popular in Italy. These truffles can go for as much as $14,000 per kilogram. That’s a hefty price to pay, however with one taste, you’ll see why these truffles are so coveted. They lend a bit of mystique to any meal in an almost garlicky and musky way. The pungent flavor goes exceptionally well in Italian cuisine. Pastas truly beg for white and black truffles to adorn them.
Should you have the fantastic opportunity to cook with Italian truffles, don’t waste it! Try this savory pasta recipe that beautifully incorporates this gourmet ingredient!
In a small saucepan over low heat, melt 7 tablespoons of butter.
Add garlic and season with salt and pepper. Cook for 5 minutes, stirring often and allowing the butter mixture to bubble slightly without letting it burn. Set aside.
Meanwhile, fill a large pot with water and bring to a boil. Add salt when it begins to boil, then add pasta. Cook until al dente and drain.
Toss the pasta with the garlic butter in a serving bowl. Add the remaining 2 tablespoons of butter and keep tossing.
Add salt and pepper to taste.
Using a truffle slicer, or grater, thinly slice Italian Truffles generously over each portion to finish.
Dazzle your dinner guests by serving this dish of delectable delights. Make sure to serve it with a full glass of perfectly aged wine or champagne. The older the vintage and the better the quality, the more perfect the pairing will be.