A classic recipe straight from my cookbook Entertaining with Love, it is garlic bread-meets-Gorgonzola in my version of a bruschetta!Read More
Recipes & Entertaining Ideas
Filtering by Tag: Heirloom Grape Tomatoes
If you have never experienced truffles or truffle butter, you are about to have a culinary adventure in your own kitchen!
Savory truffles like the one’s used in truffle butter are a rare and extremely expensive mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaved on top of food before serving, although they can also be used to infuse flavor into dishes, oils, and butters.
Truffles are harvested in the wild using specially trained dogs or pigs that are familiar with the very particular scent. Because of their very fragrant and unique flavor not everyone admires them as much as others (like me!). Truffle butter can be found at larger grocery store chains in the cheese department, gourmet food stores, and even online.
My Truffle Butter Fettuccine combines just a few, simple key ingredients that help bring out the luscious and elegant aromatics of the truffle. Best of all, it take just mere minutes to prepare making it perfect for weeknight dinners or dinner parties on Friday night! Once you make my version experiment with the addition of other fresh vegetables like sautéed red peppers, yellow onions, and even lemon zest. I always keep an “extra” in the refrigerator for melting and drizzling over popcorn, instantly transforming it into élégant pop-corn salé (elegant savory popcorn)! Happy eating!
Watch my webisode of From My Kitchen to Yours - Truffle Butter Fettuccine for a complete tutorial:
Truffle Butter Fettuccine
Ingredients (serves 6)
Fettuccine – 1 lb.
Truffle Butter – 3½ ounces
Sea Salt – ¾ teaspoon
Black Pepper – 1 teaspoon
Parsley – 1 cup, flat leaf, whole
Heirloom Grape Tomatoes – 2 cups, halved
Parmesan – ½ cup, freshly grated
Green Peas – ½ cup, fresh (or frozen)
Bring a large pot of well-salted water to a boil. Add fettuccine and cook according to package instructions for al dente.
Meanwhile, in a 12-inch sauté pan set over low heat, add the truffle butter and melt completely. Then, add the tomatoes to the melted butter to heat through, about 5 minutes
When the fettuccine has 30 seconds of cook time remaining, add the peas to the boiling water. Drain the pasta and peas well.
Immediately transfer the drained pasta into the sauté pan with the truffle butter and tomatoes. Add sea salt, black pepper, Parmesan, and parsley. Toss to coat evenly.
Transfer to a large serving bowl and serve hot.