GIFT BASKET TRUFFLE LOVER - N°1

Be the Chef today! With these ingredients, you can truffle-up many dishes. 
For a simple but delicious truffle pasta, start by adding some truffle butter to the pan, then incorporate the Black Truffle & Mushroom sauce. If you like more volume, you can use some cooking cream. Enhance the flavour with a few drops of truffle oil and a pinch of salt.

This set includes:

• 1 Pack fettuccini egg pasta 500g
• 1 Bottle white truffle oil 55ml
• 1 Jar black truffle & mushroom sauce 90g
• 1 Jar Himalayan truffle salt 50g
• 1 Jar White Truffle Butter 80g

Below is just one recipe, but feel free to unleash your inner chef and create your own Italian gourmet masterpiece.

EGG FETTUCCINE AL TARTUFO
Serves 4 - Ready in 20 minutes

INGREDIENTS:

• 80g of Italtouch white truffle butter
• 15ml of exquisite Italtouch white truffle oil
• 500g of premium Italtouch egg fettuccine (this pasta is the closest to fresh)
• 90g of Italtouch black truffle and mushroom sauce
• Pinch or two of Italtouch Himalayan truffle salt
• 1/2 cup of reserved fettuccine cooking water
• 1 clove of garlic
• Grated Parmigiano Reggiano cheese and freshly cracked pepper, to taste ( optional )
  
  
• Fresh truffle if you have it always make's a dish top, but it's not necessary.
  ( optional )

INSTRUCTIONS:

1. Bring a generously salted pot of water to a rolling boil.
2. In a sauté pan, gently melt the truffle butter over low heat until it takes on a subtle golden hue. Incorporate the Himalayan truffle salt.
3. Infuse the butter with a clove of garlic to impart its aromatic essence.
4. Introduce the black truffle and mushroom sauce to the buttery blend, stirring gently for a minute to harmonise the flavours.
5. Cook the fettuccine according to package instructions until it reaches the perfect al dente texture, then carefully reserve 1/2 cup of the cooking water.
6. Enrich the sauce with 1 or 2 tablespoons of the reserved cooking water, achieving a luxurious creaminess.
7. Discard the garlic clove, allowing it's subtle influence to linger.
8. Drain the cooked fettuccine, adding it directly to the sauce.
9. Ensure thorough coating as you expertly toss the pasta, incorporating the cheese and freshly cracked pepper to elevate the dish to perfection.
10. Remove from heat and drizzle with the fragrant white truffle oil.
11. Plate the fettuccine, arranging it into a nest shape, and delight the senses with every forkful.
    
    Note: If you have fresh truffles, just add a little Parmigiano Reggiano cheese to the base of the dish before adding the pasta. Mix later and let the fresh truffle command the flavour.