{"id":1507,"date":"2017-02-07T10:41:26","date_gmt":"2017-02-07T10:41:26","guid":{"rendered":"http:\/\/ginnyang.com\/?p=1507"},"modified":"2021-08-02T14:34:59","modified_gmt":"2021-08-02T13:34:59","slug":"black-truffle-lavender-porcini-pasta","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=1507","title":{"rendered":"Black Truffle, Lavender & Porcini Pasta"},"content":{"rendered":"

In honour of moving into my new home, I decided to cook a special first meal.\u00a0 Actually I found some black truffle sitting in the pantry during the move and realised I had to use them, so what better way to celebrate than chopping it up into some pasta and enjoying it with a glass of prosecco?<\/p>\n

Lavender might seem like an odd ingredient but it really adds to the recipe.\u00a0 I have a supply of it because years ago in an old house there was a lavender plant that was growing out of control, trimmed it and for some odd reason decided to dry out the cuttings… A good quantity was used in a lavender cake, that turned out really well but there was enough lavender to make about 20 cakes and as much as I liked the lavender cake, 20 of them was more than enough to last me a life time.\u00a0 So the excess dried lavender has been sitting in an air tight container for a year or two until I recently stumbled upon a recipe involving black truffle and lavender.\u00a0 So I thought I would put the combination to the test and as it turns out it is a really good one!\u00a0 The trick is not to put too much lavender in, it’s quite strong in flavour and you don’t want everything to taste like a bouquet of flowers, so a little goes a long way and you want it to be a subtle flavour.\u00a0 I would encourage you to go hunt some down, grow a lavender plant in your garden or get some from a friend, alternatively you might be able to buy it in some health food shop but as lavender grows like a weed in the UK it seems like a bit of a waste to have to buy it.<\/p>\n

\"GnYTruffleLavenderPasta\"<\/a><\/p>\n

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Ingredients (serves 2):<\/strong><\/p>\n

1 Large Black Truffle<\/p>\n

1\/2 tsp Lavender<\/p>\n

30g Dried Porcini Mushrooms<\/p>\n

300g Fettuccine or Tagliatelle<\/p>\n

300ml Double Cream<\/p>\n

100ml White Wine (dry)<\/p>\n

25g Unsalted Butter<\/p>\n

1 clove garlic (minced)<\/p>\n

Watercress and\/or Rocket as a side salad<\/p>\n

Pecorino (for garnish)<\/p>\n

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Method:<\/strong><\/p>\n

    \n
  1. Cut the tuffle into 3 equal parts, take 1 part and mince it, then mix it into the cream and leave in the fridge over night.<\/li>\n
  2. Hydrate the porcini mushrooms according to packet instructions, reserving the water for later.\u00a0 Chop the porcini mushrooms into equal sizes.<\/li>\n
  3. In a large saucepan or saute pan, melt the butter then add the minced garlic and fry until slightly golden, then add in the porcini mushrooms.<\/li>\n
  4. Add the white wine and mushroom water then reduce by half, finally add in the truffle cream from the fridge and allow it to simmer and thicken.<\/li>\n
  5. While the sauce is thickening, cook the pasta until it is al dente then drain and add to the sauce.<\/li>\n
  6. Add the lavender with salt and pepper to taste and mix well.<\/li>\n
  7. Remove the pan from the heat and then add in slices of the remaining black truffle<\/li>\n
  8. Dish out the pasta with your side salad and then dust with grated Pecorino<\/li>\n
  9. Serve with a nice glass of prosecco!<\/li>\n<\/ol>\n

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    Tips: <\/strong><\/p>\n