Guest Blogger Offers a Healthy White Truffle Pasta Recipe
We absolutely love people who share the same passion for food, which is how we fell in love with Michelle Avidon and her healthy lifestyle blog Foodful Thought. With a hilarious (and relatable) tagline, ‘Finding a balance between fitness and foie gras’we completely understand the daily struggle of choosing between a salad and a hearty helping of Bolognese or truffle mac n’ cheese (mmm!) and appreciate her dedication to find healthier ways to enjoy the food she loves. Her blog focuses on the process of cooking meals (because let’s face it, we don’t know HOW much butter is included in that dish at the local restaurant), by preparing them in a sustainable way. She visits local markets and sources mostly organic, healthy ingredients to prepare and cook meals for readers.
To give you an example of her healthy alternatives, she provided us a recipe from her blog. She was recently gifted white truffles from Alba, Italy, which are the BEST breed of truffles. She shared her enthusiasm with me to prepare a dish with the white truffles and asked Italians at her restaurant for an authentic white truffle recipe. Incorporating somewhat of a healthy alternative (against the waiters disapproval), she stayed as true to the recipe as possible with organic whole wheat Tagliolini with Chanterelle mushrooms in a white truffle butter. She explained that the dish is simple, therefore it’s very important to use premium ingredients to taste all flavors on the plate and most importantly allow the white truffle flavor to stand out!
Without further ado, see Michelle Clare’s white truffle pasta recipe below:
1 serving of fresh pasta (I prefer whole wheat for its nutty taste)
1 Garlic Clove
¼ a cup of local grass-fed cow salted butter (the better quality the butter the better, because it’s the primary ingredient in the sauce)
½ cup of wild chanterelle mushrooms
1 ½ Tbsp of Organic Italian Olive oil
Pink Himalayan Salt
Fresh ground black pepper
1 oz of White Truffle
Soak chanterelles in water for 15 minutes
Chop and sautee garlic until its browned
While garlic is browning roughly chop chanterelles and then add in when ready
Lower heat down to a simmer and remove chanterelles from heat once softened
At this point start to boil water in a pot and add salt
In the same skillet add half portion of the butter and shave ½ an ounce of truffle into the pan
Your water should be at a boil by this point so go ahead and add in the pasta (fresh unfrozen pasta should be cooked al dente in five minutes)
Add black pepper and the rest of the butter and place the chanterelles back in the pan
Drain pasta and add into the pan with the butter and chanterelles
Toss and salt (until desired) for about 1-2 minutes
Plate and shave delicious white truffle all over that bad boy!