Garlic-Butter Truffle with Fusilli Pasta and Collard Greens
Autor: Andrii M.
- Bazylia1 pęczek7 kcal
- Chayote1 szt.38 kcal
- Fusilli154 g571 kcal
- Kapusta liściasta1 pęczek48 kcal
- Laska wanilii2 szt.23 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Smalec kaczy25 g221 kcal
- Sól7 g0 kcal
- Trufla126 g38 kcal
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Tender truffle paired with collard greens and chayote squash and fusilli pasta, finished with basil and kaffir lime leaf and a hit of vanilla pod. 1. Pat the truffle dry and season with salt, vanilla pod. 2. Heat duck fat in a heavy pan and pan-fry the truffle until it develops a deep golden crust, about 16 minutes. 3. Add collard greens and chayote squash to the pan and cook until just tender, stirring in basil and kaffir lime leaf for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.