Garlic-Butter Truffle with Fusilli Pasta and Collard Greens
- Basil1 bunch7 kcal
- Chayote squash1 piece38 kcal
- Collard greens1 bunch48 kcal
- Duck fat25 g221 kcal
- Fusilli pasta154 g571 kcal
- Kaffir lime leaf1 bunch16 kcal
- Salt7 g0 kcal
- Truffle126 g38 kcal
- Vanilla pod2 piece23 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.