Tuesday, April 12, 2011

Oregon Black Truffle Pasta



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

19 comments:

Ivy said...

This sounds amazing and the Black truffle is really cheap in the USA.

tasteofbeirut said...

I really need to get a hold of some truffle! Sounds amazing and so so easy!

Mediterranean kiwi said...

that's something i've never tried and have always wanted to; it makes a great colour contrast to the pasta - i love its curly black look

the snob value of this truffle's european family is probably superficial, since you're eating something grown so much closer to home

Rachel said...

Sometimes the simple dishes are the best. I had no idea you could get black truffles for so cheap! I will have to stop by the farmer's market this weekend to get one :)

Wandering Chopsticks said...

What a great deal. I didn't even know we had Oregon truffles. What a great affordable alternative.

Beloved Green said...

I actually saw some truffles from Oregon on a gourmet website and they listed them right up there with the imports. You might be ahead of the trend.

Juliana said...

Absolutely love truffle and the simplicity of this pasta...so tasty...and the photos are awesome. Hope you are having a great week ;-)

Elra's cooking and baking said...

WOW! Aren't you pretty lucky to have this precious morsels. Looks so delicious, and tempting!

Helen said...

The best meals are made with the simplest ingredients. I prefer simpler pasta dishes with 3 or 4 ingredients max. I haven't tasted authentic truffles before. I'm sure I'd like them.

Mary said...

This sounds truly amazing. I've bookmarked recipe in case I come across an Oregon truffle. Have a great evening. Blessings...Mary

Anna A. said...

Ivy - I know, and they mostly grow in Oregon. I don't even want to know what the price is for an Italian truffle!

tasteofbeirut - Maybe this is what Portlanders get in exchange for putting up with 300 days of rain?

Mediterranean kiwi - My student budget is 300% in support of the local stuff :-)

Rachel - No doubt! Just save some for me, ok?

Wandering Chopsticks - Yeah! You're gonna have to hit up the farmers market next time you're in town.

Anna A. said...

Beloved Green - Thanks for stopping by, and for the Oregon truffle shout out! Holler!

Juliana - Thank you - the porch was working in my favor Monday evening.

Elra - Yea, that's what we get for putting up with pms weather :-)

Helen - I second that pasta 3-4 ingredient notion, especially when using high quality ingredients. Never had truffles?! WHAT! Will trade for one of those croissants you speak so highly of...

Mary - I bet you have them at your farmers markets ..??

Esi said...

I want a giant bowl of this

Ivy said...

Anna, thank you so much for linking the recipe to Creative Concoctions. xoxoxo

Kung Food Panda said...

Wow, what a deal! #winning!

bellini said...

I was surprised to find that they even grow truffles here in the Okanagan.Your dish sounds amazing.

Lindsay (Rosemarried) said...

Love it! I made risotto a while back w/ an Oregon black truffle. I can't get over how affordable they are here. Also...this does look like the best vegan meal ever. Bravo!

Anna A. said...

Esi - Thanks... so do I, even for breakfast!

Ivy - Thanks for posting my post in your creative nistisima mix.

Danny - #winning right back at you. Better tell Billy.

bellini - Who knew? Well the Okanagan valley is a special place...

Lindsay - I know, I almost felt like I should keep it a secret.... shhhh!!

Unknown said...

Wonderful photo and recipe. Thanks for sharing!I am a truffle hunter in Oregon and use a dog. A good quality RIPE Oregon truffle (white or black) is AMAZING.