Truffle season is upon us, and to celebrate, what’s better than beautiful fresh pasta with lots of butter, Parmesan cheese and shaved truffle…? That’s right, nothing!
This little baby comes from Tasmania and this time, my partner insisted on taking care of it, as according to him I didn’t make the most of it last year and he could do much better… All right then!
He made some fresh pasta, which he then cut by hand, in a kind of short pappardelle shape.
He had previously placed a few slices of truffles in between layers of butter, which gave a nice fragrance to it, before melting it in a pan until it becomes brown.
He cut approximately half of it into little bits, which he threw with the butter, to which he added a handful of freshly chopped parsley and a couple of cloves of garlic.
He then added sliced fresh mushrooms, a mixture of Shitake and Swiss browns.
Meanwhile he boiled the pasta for a couple of minutes, then drained them and served them with the mushrooms, sliced generously the rest of the truffle on top of each plate, added grated parmesan and voilà!
I have to admit it was utterly delicious, you really can’t beat fresh pasta, truffles are worth the extra effort… Maybe I’ll even let the boy be in charge again next year!