Truffled Spatchcock

Truffled Spatchcock

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Truffle Egg Pasta

Truffle Egg Pasta

Serves 2

Ingredients
Fresh made tagliatelle (100g flour, 1 egg, olive oil)
1 tablespoon butter
1 cup cream
4 tablespoons grated parmesan
2 Truffle Eggs
Extra Parmesan for serving
Fresh Manjimup Truffle for grating

Bring pot of water to the boil.
To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
If using ordinary eggs add truffle oil now to the cream mixture.
Boil pasta for one to two minutes. Strain.
Add cooked pasta to the cream mixture and toss, then add parmesan and stir.
In the meantime coat a non stick frying pan with butter and fry eggs the eggs until the whites are firm and the yolks are still runny.
Divide pasta onto plates.
Place egg on top of pasta.
Add more parmesan, salt, pepper and shaved truffle.  Using a spoon and fork gently cut egg and toss through pasta.

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.

http://www.lifestylefood.com.au/recipes/287/truffle-egg-pasta

Notes:
For my truffle eggs, I stored the eggs in a container with the Manjimup Truffle.  I purchased my truffle from Simon Johnson.

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My Truffle

My Truffle

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