Fettuccine With White Truffles And Chives Recipes

FETTUCCINE WITH WHITE TRUFFLES AND CHIVES

Steps:

• If using imported fettuccine, cook it according to the directions on the package. If using homemade fettuccine, add it to a pot of boiling water, return the water to a boil and cook the fettuccine about 1 minute, until just tender.
• Meanwhile, bring the cream to a boil in a large saucepan and then immediately transfer it to a stainless-steel bowl large enough to hold the cooked fettuccine. Stir in the salt, pepper and chives.
• When the fettuccine is cooked to the desired tenderness, remove approximately 1/3 cup of the cooking liquid from the pot and add it to the cream. Drain the fettuccine in a colander, shaking it well to remove all excess water.
• Add the drained fettuccine to the hot cream mixture and toss it well for about 30 seconds, until all the strands are coated. Most of the liquid will be absorbed by the fettuccine.
• Divide the fettuccine among 6 plates and pour over it any juices remaining in the bowl. Using a vegetable peeler or truffle slicer, shave the truffle directly on top of the pasta and serve immediately.

FETTUCCINE, WITH WHITE TRUFFLES

Steps:

• Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
• Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.

TAGLIARELLE WITH TRUFFLE BUTTER

Steps:

• Add 1 tablespoon salt to a large pot of water and bring to a boil.
• Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
• Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
• Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS

Steps:

• Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
• Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
• Transfer the mushrooms to a bowl and rinse out the pan.
• Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
• Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
• Note: This recipe was doubled for filming.