Truffle Pasta

Autumn in Tuscany is magical! The vineyards turn thousands of different colors of red and in the small villages you can sample new wines. The sweet smell of roasting chestnuts in the autumn air. La raccolta (harvesting time) is in full swing and every village is celebrating their green gold (new olive oil). Autumn in Tuscany is also truffle time! This prestigious and delicious treat is found in various parts of the region, Especially in Trequanda, Montisi and San Giovanni d'Asso. Every year they organise a truffle festival, with a marketplace, tastings and special menus in local restaurants, where you can try many delicious truffle-based dishes. PLINIUS can also organise a truffle hunt with dogs and a cooking class afterwards to learn to prepare the perfect Truffle Pasta!

In the meantime we share with you our favorite Truffle Recipe from Gordon Ramsay; very simple & simply delicious! 

INGREDIENTS

Serves 4 

For the vegetable stock:

• 3 celery stalks
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 leeks, cleaned and chopped
• 4 cloves of garlic
• 2 spring thyme
• 1 bay leaf
• 1 pinch of peppercorns
• Small bunch of parsley stalks
• 300ml white wine

For the truffle emulsion:

• 200ml vegetable stock
• 200g unsalted butter
• 100g Parmesan (or hard cheese)
• Pinch sea salt
• 25ml truffle oil
• 10g fresh truffle

For the pasta:

• 550g of 00 flour
• 6 egg yolks
• 4 whole eggs
• 20ml olive oil
• Pinch of salt

INSTRUCTIONS

For the vegetable stock:

1. Put all the ingredients for the stock into a pan, cover with cold water
2. Bring to the boil
3. Lower the heat and simmer gently for 30-45 mins
4. Remove from the heat and allow to cool
5. Pass through a fine strainer

For the truffle emulsion:

1. Cut the butter into small cubes and return to the fridge
2. Put 200g of veg stock in a saucepan, bring to the boil
3. Add the butter gradually, beating briskly with a whisk
4. As soon as the butter has melted take off the heat, beat the mixture energetically
5. Add the truffle oil, Parmesan or hard cheese and grated fresh truffle

For the pasta:

1. Mix the eggs together with oil
2. Put the flour and the salt into a food processor
3. Slowly add the egg mix to the flour until it forms a breadcrumb consistency
4. Turn out into a clean work surface, then knead the dough for 5 or 6 minutes
5. Wrap in cling film and place in the fridge to rest for 2 hours
6. Cut a piece of the dough off and start to roll through the pasta machine until you reach desired thickness (around 2mm) 
7. Cut the sheet of pasta into strips and lay onto a try of semolina 
8. Bring a saucepan of water to the boil, season with salt
9. Cook the pasta for 2 minutes and drain

To finish:

1. In a separate pan gently warm the truffle emulsion
2. Add the pasta to the emulsion, ensuring all the strips of pasta are well coated
3. Sprinkle with chopped chives
4. Plate and shave fresh truffles on top

Buon appetito!

Cooking Course “Tuscan Chef Little Kitchen”

Tuscan Chef Little Kitchen is a small cosy place where you can spend a few hours cooking and enjoying the company of other people. You will learn some of the secrets of Tuscan/Italian cuisine and can then taste the food which has been prepared together. 

The cooking school is located in via Umberto I, 140, in Montisi, a very pretty medieval hill top village near Siena, which is well worth a visit. The lessons are open to a maximum of 8-10 students and are totally hands-on. All the students will be involved in the preparation of each course. During the lesson, we will provide recipes to follow and drinks. There will be local wines paired with the meal. Students are welcome to bring their own wine 

Truffle hunting

You can combine the cooking course at Tuscan Chef Little Kitchen with a truffle hunt with Nico the Truffle Hunter @nicohunter87