Tuesday, February 19, 2013

Paris is Always a Good Idea


Not the assorted Valentines variety.  The acquired taste variety.  And it just so happens to be truffle season in France.

This leads me straight to Marché des Enfants Rouges, one of my favorite places to get a truffle inspired meal in Paris.  The Marché is tucked away off of the uber trendy rue de Bretagne.  The oldest covered market in Paris, it was established before our country was even born and remains a center of life in the high Marais.  It houses fresh fleurs, produce, meats, cheeses etc... but also hosts lots of tiny ethnic restaurants serving grab and go food.  I became très obsessed with the little Italian shop that served homemade tagliatelle smothered in a rich truffle sauce.  To die for doesn't even describe.    

On my next trip to Paris, I will be checking out Un Jour à Peyrassol.  A trendy truffle bar in rue Vivienne where, "the owner serves local truffle dishes, brumale and mélanospurum – along with a delicious rosé wines from her vineyard."  Truffle + Rosé? Um, yes.  

On our way out of the city we'll have to pick up some souvenirs at La Maison de la Truffe on Place de la Madeleine. They sell things like foie gras aux tuffes veloute soup.  Need I say more?

After all this truffle talk, I think we need to access this delciousness while we wait on Paris.  Here is one of my favorite ways.

Truffle Butter Tagliatelle
Whole foods always carries some sort of truffle butter rendition.  In some parts of the country, it may be outrageously expensive, but the Black Truffle Epicurean Butter in Nola is delish and not so.  I use it to make a version of Ina's truffle pasta recipe.  It's also delish in soup, on bread etc....  Options are endless.  They also usually have some sort of fresh truffle ravioli at Whole Foods as well, which is amazing too.  It is always going on sale.  Stock up and put it in the freezer. 

Ingredients
serves 2-3 for dinner
1 box fresh tagliatelle (or whatever noodle you desire.. sometimes I use linguine. If you use dry, you may have to increase other ingredient amounts or use less than the whole box)
3 ounces truffle butter
1 cup creme fraiche
Freshly ground black pepper
Salt
1 cup grated parmigiano reggiano (important that you use good grated parm reggiano!)
Add at least 1 tablespoon of salt to a pot of water.  Cook pasta according to directions on package.  Drain.  Add truffle butter to hot pasta (important that you do not let noodles cool).  Once butter incorporated and melted, add creme fraiche, parmigiano reggiano, and salt and pepper to taste (if you sufficiently salted water, you shouldn't need to add more salt here).  Use tongs to mix all together.  Enjoy.

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