Sunday, 4 September 2011

Pasta with truffles and cream

Sunday M gets to choose the menu. And pasta with truffles and cream it is. In Super Marco T bought a glass of truffle butter made with summer truffles. Excellent if your pig cannot find truffles. Or you don't have a pig ... or truffles.

Anyway – for 4 – cut 1/2 kg of beef fillet in squares.
Soften 2 small shallots and 2 cloves of garlic in olive oil. Roast the meat. Mix. Pour in a small glass of white wine. cook down. Add 1/4 l of cream. S/P.
Mix with pasta (fusili Today) and truffle butter.
Serve with a mixed green salad.

With this we had a bottle of Barbaresco Currá 2006 from Roberto Sarotto 8/10 and together 8,3/10.

The wine we bought in Barbaresco on one of the most beautiful days of our trip in the fall of 2010. An old church on the centre square now holds an enoteca with bottles of many of the local producers.
We sat outside in the sun one late october afternoon with a glass of this splendid wine ... such a good memory.

Certainly worth a visit!

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