As the (lack of) Summer draws to a close I can begin to turn my attention more fully to comfort food. Creamy sauces, rich meals that make you fall into a food coma shortly afterwards… nothing short of wonderful. Winter is the time to get fat. At least if you’re around me, that is. Well, let’s be honest, around me you’re going to get fat no matter the season…
This particular recipe, then, was my last hurrah to summer. I was lucky enough to stumble across some truffle butter and summer truffle at bargain prices, so I could finally make one of the recipes that was screaming out to me from Ina Garten’s Back To Basics – a book I had purchased on a whim and then completely and utterly fallen in love with. Truffle butter tagliatelle was finally going to be on the menu, baby.
I tweaked Ina’s recipe slightly with the inclusion of some lovely fresh wild mushrooms I found in the supermarket, as well as a little shaved summer truffle. I also lacked chives, but can imagine the flavours would work beautifully together, so you should have chives.
So before we get to the recipe a couple of announcements: first off thank you all so much for the encouragement, the comments and the offers of accommodation whilst I’m on my travels! I would love to be shown around your cities by such lovely and kind people! Email me if you have any more recommendations (or drop me a comment)!
Secondly, the new website is coming along beautifully, thanks to the fantastically talented (and patient) David. Seriously, he is being such a superstar about the whole thing, especially when he asks me a question about whether I want x, y or z and I haven’t got the foggiest what he’s on about and make him explain it all in painstaking detail, which he does without complaining. Patience of a saint. Thank you!
Thirdly, as I should’ve mentioned a few days ago, entry for my summer-themed recipe competition is now closed, but I’ve still got two or three recipes that I’m finally getting to this week that were submitted before the deadline. I’ll announce the winner by the end of the month!
Okay. Enough about all that. Make this and you’ll understand why Ina is my domestic goddess…
TAGLIATELLE WITH TRUFFLE BUTTER
Adapted from Ina Garten’s Back To Basics
1/2 cup double cream
2 tbsps truffle butter (I got mine from Carluccio’s)
Salt & freshly ground black pepper
A good handful of tagliatelle (about one bunch per person)
3 tbsps fresh chives, chopped
Handful of fresh wild mushrooms (I used chanterelle and brown button mushrooms)
1 tbsp olive oil
Summer truffle (I found mine in Waitrose, amazingly)
1. Bring a pot of water to the boil – add about 1 tbsp salt just as it’s reaching the boil.
2. In a small pan sautee the wild mushrooms until golden. Set aside.
3. In a large pan bring the cream to the boil, then add the truffle butter, 1 tsp salt, and 1/2 tsp pepper and lower the heat to very low. Stir to melt the butter and keep warm – you may want to thicken it up a little if it’s too runny, and to do so simply let the cream boil a little, stirring all the while. When it has reached your desired consistency add the sauteed wild mushrooms.
4. Cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the cooked pasta with the truffle-cream mixture, adding as much of the reserved cooking water as necessary to keep the pasta very creamy.
5. To serve: place in bowls, shave some parmesan and some truffle on top, season with a little salt and black pepper, and chow down. You can thank Ina later.
That’s all for now, then. More very soon, so until then: peace and love.