TRUFFLE AND VEGETABLE PASTA
Steps:
- 1.Bring a pot of salted water to a rolling boil. Place dried porcini in a small bowl and submerge in 1 cup boiling water. Cover and let soak 10 minutes. 2. Make truffle butter: Pour porcini water through a fine-mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 minutes. 3. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the burner and check to make sure sauce is just warm to the touch. Stir in truffles. Off Duty Fall Entertaining Click to view a collection of fall-related food, travel and decorating articles from Off Duty. 4. In a food processor, blend truffle butter until creamy, about 10 seconds. 5. In the pot of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts. 6. Bring water back up to a rolling boil and add pasta. Cook until al dente, about 3 minutes, then drain. 7. While pasta cooks, set a large sauté pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Sauté for 30 seconds, tossing to coat with sauce. Add chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste. 8. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.
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Muheenat Oladimeji
[email protected]I'm not a vegetarian, but I really enjoyed this pasta dish. The vegetables were roasted to perfection and the sauce was very flavorful. I'll definitely be making this again.
Rodesseca Palmer
[email protected]This pasta is a bit pricey to make, but it's worth it for a special occasion. I made it for my anniversary dinner and my husband loved it.
Thlulo Aphane
[email protected]I'm allergic to truffles, so I had to omit them from the recipe. The dish was still very good, but I think it would have been even better with the truffles.
Mahad Mahad
[email protected]This is my new favorite pasta dish! It's so creamy and flavorful, and the truffle oil really makes it special. I've made it several times already and it's always a hit with my friends and family.
Ifeanyichukwu Atuora
[email protected]I'm not sure what went wrong, but my pasta turned out really bland. I followed the recipe exactly, but it just didn't have much flavor. Maybe I used the wrong kind of truffles?
Maroof Samejo
[email protected]This pasta dish is a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower that I needed to use up, and they worked perfectly in this recipe. The sauce is also very versatile. I added a bit of red pepper flakes to give
kayla Hill
[email protected]The truffle flavor was a bit too strong for my taste, but overall the dish was pretty good. I might try it again with less truffle oil next time.
rhonda bowers
[email protected]Meh.
Rana Raj kumar
[email protected]I was pleasantly surprised by how easy this dish was to make. I'm not an experienced cook, but I was able to follow the recipe without any problems. The roasted vegetables added a nice touch of color and flavor. I will definitely be making this again
Ali Alserhan
[email protected]This truffle and vegetable pasta is a true culinary delight. The combination of earthy truffles, roasted vegetables, and creamy sauce is simply divine. I followed the recipe closely and the results were spectacular. My family and friends raved about