Pasta Salad - With Truffle Oil, Parmesan And Trompettes De La Mori -

Pasta Salad - With Truffle Oil, Parmesan And Trompettes De La Mori

Ingredients

50 g/2 oz fresh or 7 g/ ¼ oz dried trompettes de la mort (horn of plenty mushrooms)
½ lemon
2 tablespoons truffle oil
1-2 tablespoons grape seed oil
Salt and pepper
150 g/5 oz dried farfalle pasta
15 g/ ½ oz Parmesan cheese, shaved in curls

Details

Serves: 4

Method

If using dried mushrooms, soak in cold water for 1-2 hours, then drain and check that no sand or dirt remains. Place in a saucepan with as little water as possible, acidulated with a small squeeze of lemon juice. Bring to the boil, then simmer until tender. Drain, reserving the cooking liquid. Return the liquid to the pan and boil to reduce to a couple of teaspoons. Add the truffle oil.

If using fresh mushrooms, trim the stalks and clean with a brush. Rinse them only if they are dirty, then cut into pieces if they are large. Saute in a little grape seed oil, adding salt and pepper. When cooked, add the truffle oil.

Cook the pasta in plenty of boiling salted water until just tender but still firm to the bite (al dente). Drain, coat with a little grape seed oil, then leave to cool but do not chill.

Mix the mushrooms with the pasta, season well and garnish with curls of Parmesan.

Related food category:

• Starter