Pasta with Truffles

A trip to truffle country will make your heart beat faster if you are a fan. The last week was one big truffle explosion. Pasta, carpaccio to name a few, are smothered in this special boletus. Truffle country in Croatia lies close to Italy, but the product costs half of what you would pay there. We go to a charming town, Motovun, set high on a hilltop and step into truffle heaven. Posted signs and earthy aromas tempt you into small shops. Free wine and grappa tastings lead to extravagant purchases. The next thing I know is I am carefully wrapping jars of truffle paste. 

I want to create the magical pasta I eat in Restoran Pod Voltun. Perched on the edge of the mountain against a backdrop of verdant fields, overlooking lanes lined with apple and fig trees, I savor a small portion of pasta with tartufi. A mouthful is transcendental experience. And I so want to share it with the family.

We open a bottle of Croatian wine. I grill zucchini and corn and drizzle them with pesto vinaigrette. Zucchini blossoms abound in the garden. Some are stuffed with goat cheese and fried. I set to work trying to recreate the magic of Motovun.

A similar pasta is boiled in heavily salted water. Butter is melted. Creme fraiche is stirred into the butter. Generous spoonfuls of truffle paste are added to the cream. Pasta is quickly tossed and plated. That distinctive aroma fills the kitchen and we sit down to eat with much anticipation.


PASTA WITH TRUFFLES
Serves 4


1 pound Cavatappi or Penne
1 + 2 tablespoons Butter
1 8oz package Creme Fraiche
2 tablespoon Truffle Paste
Fresh cracked Black Pepper



Heat 6 cups water in  large pan. Bring water to a boil.

Salt water generously with 2 teaspoon of Kosher salt.

Add pasta to boiling water and cook as per package directions. 

Save 1 cup of pasta water. 

Drain pasta and add 1 tablespoon of butter to pasta. Stir well.

Heat remaining butter in a saucepan. 

When it has melted add creme fraiche and stir. Creme fraiche will melt into a sauce.

Add pasta water to dilute the sauce.

Add truffle paste and saute for a minute.

Add pasta to sauce and stir so sauce coats pasta. 

Season with fresh black pepper and serve hot.

This is summer on the table. Cold white wine, grilled veggies, frito misto veggies and this heavenly pasta, which exactly mimics my memorable meal. We are all transported to that mountaintop.



  

Pin It