Garlic-Butter Truffle with Fusilli Pasta and Collard Greens

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.