Divine and decadent
mushroom and truffle oil tagliatelle
Serves 1
Wow! This is another dish which hardly warrants a ‘recipe’
but it tasted so good do not let its
simplicity deceive you! In fact it is good to keep the ingredients short
because it is the truffle oil that does the talking in this dish. The shoddy picture just doesn't do it justice. I suppose a
glug of cream would be nice but I didn’t miss it. Be a great dish to double up
for serving on a date J
PS I bought the black truffle oil from the BBC Good Food
Show. Was £6 for just 100ml but the nice boys that sold it said it was real
truffle steeped in mild grapeseed oil and far superior to supermarket oils that
just have truffle “flavouring” added to them. Maybe I’m a mug but I was sold on
the taste
60g tagliatelle
1 tsp butter
1 field mushroom, finely chopped
Salt and pepper
2 spring onions, chopped
¼ tsp finely chopped fresh rosemary - a bit of parsley would also be nice
1 tsp black truffle oil
1 tbsp grated parmesan
Cook the tagliatelle for 9-10 mins until al dente. Meanwhile
heat the butter in a small frying pan and gently fry the mushrooms with some
seasoning on a low heat. When beginning to soften and release moisture add the
spring onion and rosemary and continue to cook gently for about 4 minutes until
the mushrooms are dark and the onions have lost any rawness.
Drain the pasta and tip in with mushrooms, toss together and
drizzle over the truffle oil. Place in a bowl and sprinkle over the parmesan
and extra pepper if you like. Eat seductively by yourself or with someone also tasty.
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