Pasta with grated truffle
Ingredients
Ingredients for the pasta preparation
- 5 oz (140 g) pasta
- 1 tbsp olive oil
- 1 tsp salt
- 2 quarts (2 L) water
Ingredients for the vegetable cover
- 1 small white onion
- 3 cloves of garlic
- 1/2 red bell pepper or 6 button mush rooms or a part of a courgette
- piece of frozen or fresh truffle
- 2-3 tbsp olive oil
- a twist of the pepper mill
- a pinch of salt
Instructions
Instructions to prepare the pasta
- Bring the water with the salt and olive oil to a boil
- Add the dry pasta
- Cook until it is done according to the instructions of the supplier. Usually this is 12-15 minutes, but will depend on the supplier and type of pasta. Now and then stir and I usually do not use a lid on the pan.
- Test the pasta for done-ness and when good, drain it in the colander or sieve and place it in a serving bowl
Instructions to make the vegetable dressing
- While the water for the pasta is heating: Heat the olive oil in a saute pan or skillet and cut up a small white onion.
- Add the onion to the hot oil and fry the onion by moving it around in the pan. Do this first on medium high and later on low.
- When the onion starts to show some brown parts, reduce the heat and meanwhile cut the cloves of garlic in slices. Add these to the pan. Stir now and then.
- Meanwhile cut the other vegetable(s) and add to the pan while the heat is on medium-low. Stir now and then and put on low. If you like to add carrot, either use carrot peels or separately cook or saute carrot pieces (as done here in the picture).
- Add the pepper and a pinch of salt. Stir.
- When the pasta has drained and placed in the serving bowl, ladle the sauteed vegetables on top fill the plates and lastly grate the truffle on top.
Notes
Method: boiling and sauteing
Food allergy & intolerance information: cream
Food allergy & intolerance information: cream