ViLco wrote:
> Jeßus wrote:
>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles.
>> I'm told these truffles I was given are just past their peak (no
>> noticeable ammonia smell as yet) but I was advised to used them up
>> quickly.
>> Any ideas? Thanks in advance.
>
> Cook some egg noodles like tagliatelle or pappardelle, drain them and put
> them in a serving pot with thinly sliced butter and some grated truffle and
> quickly stir to roughly mix truffle and butter with the noodles. Cover and
> wait a minute for the butter to melt, stir a little and serve, grating some
> more truffle on the ready dishes. You could also grate the truffle on the
> ready dishes only, or you could just put truffle in the pot, as you prefer.
> Grating at the table, you now for sure now, has that fascinating look to it
>
> BTW, many people says that black truffle should be somewhat heated, almost
> cooked, to get the most out of it. That's why this recipe asks to let the
> pot covered.

Thanks very much for the idea ViLco

--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw