Fettuccine With White Truffles And Chives Recipes

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.

FETTUCCINE WITH WHITE TRUFFLES

Steps:

• Bring salted water to a rolling boil and cook the fettuccine until al dente. Drain.
• Meanwhile, put the butter and cream into a saucepan and heat through. Add the pasta and toss. Season with salt, pepper and cheese.
• Place the pasta on heated individual plates and grate some truffle on each serving. Pass more Parmesan cheese separately.

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.

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.