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Truffle Lovers Rosemary Truffle Capellini- with spinach, Parmesan, truffle salt, white truffle oil, and shaved black winter truffles
Truffles are special. White truffles from Alba, Italy, are exceptional. Once I was invited to a truffle flight dinner at Granita restaurant in Malibu, a Wolfgang Puck restaurant in the 90’s. I had fresh angel hair pasta tossed in butter and topped with lots of shaved white truffles. The truffle weighed 1 pound, worth nearly $5,000.00.
Serves 4 main course dishes
Truffle Shaver- you can find on Amazon
½ - ¾ box DeCecco angel hair pasta, cooked to package directions
1 (10 oz.) bag baby spinach
4 oz. Rosemary Truffle Butter (recipe in the butter section)
4 large black truffles, winter ones are best, or if you can find them get Alba white truffles (you can find fresh ones at dartagnan.com)
2 tsp white truffle oil
Truffle salt and black pepper, to taste (truffle salt is saltier so be careful when adding)
4 Tbsp grated highest quality Reggiano Parmesan cheese
Cook the pasta, drain, and set aside tossed in a little oil to prevent sticking. In a sauté pan, melt 1 tablespoon Rosemary Truffle Butter on medium heat. Wilt the spinach slightly for 30 seconds.
Place a ¼ of the spinach on the bottom of 4 salad plates or bowls. Melt the other 3 tablespoons of Rosemary Truffle Butter in the same pan on medium heat, tossing in the pasta. Drizzle with the white truffle oil, truffle salt and black pepper to taste. Truffle salt is saltier than most salts, so be carefully when seasoning.
To serve, place a ½ cup of the cooked pasta on top of the spinach on each of the plates in a nest. You can always add more. If not, save the rest for leftovers. Sprinkle a tablespoon of the Parmesan on top of each pasta. Shave the truffles with a truffle shaver, directly on top of the pasta, using half a truffle per dish. Eat!
Oh, how I love black and white truffles.