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Thank you Anne McGraw for a foodie's dream gift: Grappa and a White Truffle from Italy!
So I said to Shelby, "Do you eat eggs? Do you like mushrooms? Because today our nutrition is going to be fresh eggs with shaved truffles".
So here we go... we cracked six eggs into a bowl and whipped them up. I shaved some truffle in the egg while it was cooking and then generously shaved more on top when they were finished. It was a real Italian treat.
Thank goodness for my truffle slicer because it makes great thin shaved pieces to go around and garnish with the truffle.
Just a tip: this is a very precious and expensive treat. So take care of your truffle. If you don't eat it all in one sitting, it is important to store it properly. Wrap it in saran wrap, then in foil. Store in an air-tight container. It can also be frozen this way.
But that won't happen in my house! Everything over the next few days will have that delicious white truffle shaved on top. Even ice cream.
Thank you Anne for sneaking this through customs for me! I will cherish it for the next few days until it is gone.
For me, brown butter is the queen of sauces. When my kids were little and wouldn't eat anything, I would just put brown butter on their food and they would eat it up. It's delicious on steamed vegetables, grilled chicken, and fish. Burnt butter is a sauce that can be put on pretty much anything. Even ice cream (which is so damn good).
Let's take a boring tortellini recipe and doctor it up with this amazing yet simple sauce to change the flavor up a little bit. To make the sauce you take butter, put it in a pan, and melt it down till it starts to turn color. It becomes a rich, nutty, brown, tantalizing, and tasty sauce.
This particular recipe I would like to share with you came from Toscana Saporita Cooking School outside of Lucca, Italy. I was lucky enough to go to the school during truffle season. I even got to go truffle hunting with a pack of dogs (and some canines too).
Cheese Tortellini with Burnt Brown Butter and Truffles
16 oz. Tortellini Stuffed with Cheese, Pancetta and Cheese, or Spinach and Cheese
Half a Stick of Butter
2 Tablespoons Shaved Truffles
Parmesan to taste
Rosemary or Sage to taste
First, bring four cups of water in a pot to a rolling boil. Add your tortellini and cook to al dente.
Drain and transfer the tortellinis to a serving plate.
Take your half a stick of butter and boil it until the milk solids are gone and the butter turns to a rich dark brown.
At that point, add your rosemary or sage to the sauce. Cook no more than 30 seconds to one minute.
Pour the rich sauce over the tortellini, add your shaved parmesan and truffles on top of the plate.
And voila! You have a delicious entrée or side dish.
Note: Truffle season is around late Summer for black truffles and Fall for white truffles. However you can often find them available throughout the year in specialty stores.