As with a few other fellow bloggers, we were lucky to receive one of my favorite “blog freebies” to try recently – truffle products by La Boutique de la Truffe. Cha-ching! As some know, for most of us, blogging will barely help us buy a cup of coffee at a year’s end – that is if you have an ad up. When we get offered to test out powdered sauces (gag) we usually pass, but when truffles were offered I jumped up and down like a little schoolgirl. I know truffles seem to be that annoying foodie buzz word that gets all us food-lovers screaming like Beatles fans in the 60’s, but I still say they are worth the hype. It is obvious we like them – a lot. You’ll find truffle recipes all over We Are Never Full: like here and here and here. And if you indulge and buy something from La Boutique, it is an investment and one that will pay off in big flavor that really can not be duplicated any other way.
La Boutique de Truffe started in 2003 by a French immigrant, Cèline Labaune, who had a “passion for truffles” (straight from the media kit). Why am I telling you this? Because if I am going to spend $35 for a 3-ounce pot of truffles, it helps to buy them from 1) someone who is passionate about them and 2) someone who is French and knows her stuff. It used to be very difficult to get good quality truffle products here in the US and I can say, without hesitation, that the truffle products we received from La Boutique were very good. Yes, it is still expensive but a little does go a long way.
For this quick dish (bite me Rachel Ray – this is a real 30 minute meal), we paired the nice truffles with an easy cream sauce with walnuts and bought fresh ravioli from our local Italian shop. If you don’t have a local Italian shop, it’s ok, you can use your favorite store-bought variety or even make your own. To top the ravioli, we only used a small amount of the Truffle Carpaccio we were lucky to try out. While we were in Italy a while ago, we purchased a few white and black truffle products at an amazing store (where we dropped quite a few euro at, but it was worth it) – Tartufi Morra in Alba. For much more than La Boutique charges, we purchased an excellent tube of white truffle paste which lasted us more than a year – and which we sadly finished up with this dish. I recommend buying this one from the La Boutique website – it is super strong and really, really lasts.
You could wow a few guests with this super simple dish – they’ll feel special because they’ll think you spent a lot of money on them but, in reality, per person it’s not a real bank-breaker. But they don’t have to know… right?
- 1 lb. of your favorite stuffed pasta/ravioli
- 4 cloves sliced garlic
- 2-3 tablespoons of unsalted butter
- 1/3 cup heavy cream
- 1 tablespoon white truffle paste
- 1/4 cup walnuts, smashed to bits or blitzed in the food processor
- 2/3 cup whole toasted walnuts
- 1 pinch salt and pepper to taste
- 2 tablespoons of truffle carpaccio
What to do:
- Boil abundantly salted water for the ravioli. Lightly saute the sliced garlic till golden in butter (about 30 seconds).
- Add all the walnuts – both the smashed/blitzed ones and the whole ones. Allow the walnuts to warm and absorb a bit of the butter (another 30-45 seconds).
- Add the cream and then the truffle paste along with a pinch of salt and pepper and stir. Reduce the cream a little so it thickens and add your cooked ravioli to the sauce. Kill the heat, toss ravioli so they are covered in sauce and plate.
- Top each dish with some truffle carpaccio and sprinkle with grana padano or parmigiano. Make sure you get some of those whole walnuts on each plate!