I splurged (but not really) and bought an Oregonian black truffle this past weekend at the farmers market. Oregon truffles are undervalued and less appreciated than their overseas import counterpart. They have a distinct, almost chocolaty aroma that consumes whatever comes within a two foot radius. I used the entire $3 (ha ha, I know, not really a splurge) shroom on a bed of bow tie pasta then added some newly acquired and super fresh extra virgin olive oil from Wood Ranch Estate in Livermore, Ca and truffle salt. No hardcore recipe here, just basic, high quality ingredients.
This recipe will be entered in my favorite Greek-Cypriot food blogger - Ivy of Kopiaste - Vegan Nistisimes (Lenten Recipes) contest for Creative Concoctions.
This was one of the best vegan/orthodox Lenten fasting meals I've ever had. I would splurge on truffles over meat almost any day.
Oregon Black Truffle Pasta
- Favorite pasta
- Oregon Black Truffle
- Extra Virgin Olive Oil
- Good Salt
On top of a bowl of freshly boiled pasta, sprinkle salt, drizzle oil and shave on truffle. #winning