Sunday, April 12, 2009

Black Truffles and a Birthday

Oregon black truffles are still in season, and they had them at the farmers market yesterday. Yes, it’s true—truffles really do grow in Oregon. Considering it was the hubby’s birthday, we decided to splurge just a little bit.

Now that’s what I call black gold. We shaved our truffle over Fresh Egg Pasta tossed with some beautiful farm-fresh butter (another one of our market finds), chives from our garden, fleur de sel, and Parmegiano-Reggiano.

It was unexpected, simple, and just lovely. Happy birthday, husband of mine!

Fettuccini with Black Truffles
Printable Recipe

¾ pound Fresh Egg Pasta fettuccini
Kosher salt
3 tablespoons unsalted butter
¼ cup minced fresh chives
Fleur de sel
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
As many black truffles as you can afford

Cook the fettuccini in a large pot of boiling, salted water for 2 to 3 minutes, or until al dente. Drain the fettuccini when it is al dente. Toss together the fettuccini, butter, and chives in a large bowl and season to taste with fleur de sel and pepper. Arrange on individual plates, top with plenty of Parmegiano, and using a truffle shaver, shave paper-thin slices of truffle over the dish. Serve immediately.

Serves 2 as a main course. This simple dish is all about the truffles. If you don’t have fresh black truffles, a drizzle of truffle oil would also be good.


Hillary said...

You're so lucky you have black truffles at your farmer's market! This looks so great!

Chew on That

avaserfi said...

Mmm. That looks so good, if only I could get real truffles. I guess the oil will suffice :).

We Are Never Full said...

fabulous! one of my favorites. how much is an oregon truffle per ounce (really curious if it's much cheaper than an italian or french truffle)? lovely picture.

Lucy Vaserfirer said...

We Are Never Full,
They're $15 to $20 per pound at the farmers market. The one pictured here was just $4.

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