Photo by Annaliese Bischoff
Provenance of Dish
This is an indulgent treat when available...it's worth making your own pasta for this dish or getting the best fresh pasta you can.
Recipe
Ingredients
1 oz black truffle
extra virgin olive oil
10 oz cooked, warm fresh pasta (tossed with olive oil and a tad of fresh heavy cream)
pinch of maldon salt flakes
fresh black pepper, to taste
Instructions
Shave the truffle thinly (a mandolin is useful).
Plate the pasta.
Divide the truffles on top of each plate of pasta.
Drizzle with olive oil.
Season to taste.
