I am a total sucker for truffle. I know it is extravagant and expensive, but I tend to justify my truffle splurges by qualifying that, as a vegetarian, I spend a lot less money on food than others. This also makes me a total sucker for truffle stalls at markets and foodie events. At the resent Bristol Food Connections event in Bristol the Truffle Hunter company had a stall selling all kinds of lovely truffle goodness and before I knew it, I had walked away with black truffle carpaccio, truffle honey, truffle oil and a small hold in my pocket.
Key to this dish is good quality ingredients.
Ingredients (serves 4)
50g dried porcini
Black truffle carpaccio – about 4 slices per person (bought from the Truffle Hunter)
Drizzle of black truffle oil
Vegetarian style parmesan (shavings – to serve)
Salt and pepper
Start by putting the dried porcini in a bowl and cover with boiling water. Give it a stir and then let the mushrooms re-hydrate. After about 10 minutes, add the porcini to a frying pan on a medium heat and spoon in the liquid into the pan making sure you avoid the grit at the bottom of the bowl. Keep the heat on and slowly reduce the liquid.
While you are doing this, boil the linguine in a pan of salted water. Once the linguine is cooked, drain the water away using a colander and put the pasta back in the pan. Add the porcini mushrooms, a good grind of salt and pepper and good a drizzle of black truffle oil. Mix the linguine well and give it a taste, adding more oil if necessary before putting into serving bowls. Dot pieces of the black truffle carpaccio on top and vegetarian style parmesan.