|Pasta Carbonara alla Truffle Butter Badassery - Photo by Wasabi Prime|
I knew I was with my soulmate when he said as an aside, "Just so you know, I bought a bunch of duck fat and truffle butter, so make sure you're home to sign for that." No real intention or grand plan, it just sounded good. And of course, he's right -- it does sound good. Freakin' majestic, even. I can credit Woot for this purchase, their daily deals are the most wonderfully weird mix of random stuff that you never knew you'd need, and they inevitably tempt you and your credit card in unexpected ways. And that's how we wound up with a chilled box of duck fat and truffle butter set upon our doorstep like some marvelous food stork delivery.
|Take that impulse-buy-chewing-gum! - Photos by Wasabi Prime|
Simple, simple, simple. That was how I wanted to test drive the truffle butter. Pasta is a neutral vehicle to carry its flavors, so I did a couple of quick pantry pasta dishes that were finished with a pat of this wizard-like butter. I made a basic bechamel and added the butter in the final stage of tossing the already-cooked noodles with the creamy sauce. A few shavings of Parmesan and it was thoroughly enjoyed on a cold midweek night. But pale as an albino -- if I had fresh parsley it would have perked it up for a photo-op. Maybe a chiffonade of fresh basil and a sprinkle of freshly toasted pine nuts. Meh -- mental notes for another time. The best use for the truffle butter so far, both in flavor and looks department was the classic pasta carbonara. A light, buttery rich sauce thickened with egg and flavored with pepper and garlic, the savoriness of bacon or some kind of pan-crisped fatty meat -- it holds up nicely with the truffle's distinctive unctuous quality. In this case, I had extra charcuterie of all sorts, so I fried those odds and ends up until crisp, set them aside and toasted some garlic and red pepper flakes in the oil before whipping up the quick pan sauce that lightly coats the noodles. Truffle butter goodness was added last, right as the cooked pasta was added. I like sprinkling the crispy meat over the top as a garnish, and reserving the egg yolk to top it. It makes for a very pretty presentation, that lovely golden yolk and browned meat crisps over a pile of lightly sauced pasta. Happy Valentine's Day to me.
|Truffle butter makes you actually welcome cold, miserable days like this - Photos by Wasabi Prime|