Thank you everyone!
I just had:
Pasta. Little bit of pepper and grated cured egg, grated truffle and grated Parmesan. Some spring onions and some random left over herbs.
Absolutely banging!
Left over truffle will be used to make truffle butter.
Thank you everyone!
I just had:
Pasta. Little bit of pepper and grated cured egg, grated truffle and grated Parmesan. Some spring onions and some random left over herbs.
Absolutely banging!
Left over truffle will be used to make truffle butter.
No odd flavour, just delicious truffle.
And the ‘recipe’ is you can call it that, is mix truffle in butter while it’s soft. That’s it.
Best to make it in advance, like the mayonaise it gets remarkably better with time after it has absorbed the flavour.
The fat content in both cases guarantee it stays good for a long time.