On Sat, 8 Jan 2005 07:30:11 -0500, "
> wrote:

> white or black?
> try he
> http://web.foodnetwork.com/food/web/...5&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.


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