In article >,
sf > wrote:

> On Sat, 8 Jan 2005 07:30:11 -0500, "
> > wrote:
>
> > white or black?
> > try he
> > http://web.foodnetwork.com/food/web/...g=truffle+oil&
> > site=FOOD&searchType=Site&GoSearch.x=15&GoSearch.y =6
>
> I have a bottle of truffle oil too, so the website is much
> appreciated.
>
> This recipe looked good and EASY!
>
> Fettuccini with Truffle Oil and Lemon and Ricotta
>
> Recipe Courtesy of John Villa, Exec. Chef of Park View at
> the Boathouse
>
>
> Recipe Summary
> Difficulty: Easy
> Yield: 2 servings
> User Rating: No Rating
>
>
> 6 ounces fresh fettuccini
> 2 ounces butter
> Zest of 1/2 lemon
> 4 tablespoons ricotta cheese
> 2 tablespoon parsley, chopped
> Salt and pepper to taste
> 2 ounces truffle oil
>
> In a large pot with salted boiling water, cook pasta until
> al dente, about 4 to 5 minutes. In a large saute pan melt
> butter. Add lemon zest then pasta. Mix in the cheese,
> parsley, and salt and pepper to taste.
>
> Place pasta in two bowls and drizzle with truffle oil.

Looks great -- thanks!

Miche

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WWMVD?