Wednesday, August 11, 2010

Alone in the Kitchen with a Truffle

Just like the book, Alone in the Kitchen with an Eggplant, this is a confession of when I’ve cooked for one and dined alone, with the intent of being selfish.

When a friend returned from down under with a truffle from Manjimup, Western Australia where The Wine&Truffle Co produces French black truffles, I decided that one truffle was only enough for me and I was going to consume all of it.

This is how I made my bowl of comfort, no measurements and probably not authentic (sorry Antonio!).

Truffle Pasta & Egg

Black truffle
Parmesan Cheese

1. Boil fettuccine. Drain.
2. Add butter and few truffle shavings in the pan and heat gently.
3. Add cooked pasta and toss then add parmesan and stir.
4. Fry egg until white is firm but yolk is still runny. Place egg on pasta.
5. Add more truffle shavings and parmesan then season to taste. Eat immediately.