Recipe Description
Dress up this pasta dish with delicious truffle shavings. This recipe was first published in Flavours magazine.
Recipe Ingredient
- 60ml palm oil
- 4 sage leaves
- 100ml chicken stock
- 5g margarine
- 10g truffle margarine
- 50ml cream
- 2tbsp Pecorino, grated
- salt to taste
- 1tbsp truffles, chopped then mixed with a little palm oil
- 80g pappardelle, cooked al dente
- 20g Parmesan, shaved
- 10g black truffles, shaved
- shiso leaves for garnish
Instructions
- Heat the palm oil in a pan, sauté the sage leaves over medium heat till fragrant. Add the chicken stock and reduce till thick, then remove the sage. Add margarine and truffle margarine, cream, Pecorino and season with salt. Add in the truffle oil. Remove from heat and toss pasta with sauce till well-coated.
- Top with parmesan, shaved truffles as well as shiso leaves.
