- 100 g sedani
- 3 small, black truffles
- Soy cream
- Fresh parsley
- Black pepper
- Extra virgin olive oil
- Sea salt
Vegan must renounce to oysters and caviar, but not to truffles… Actually, I look with suspicious everything that costs more than 3 euros per kilo, truffle included. But when a couple of friends, who are aware of your passion for cooking - and who have a truffle-finder relative – give you tree black truffles (so beautiful that the idea of chopping them makes you sad…), it is another thing…
As I do not usually cook truffles , I am always a little bit puzzled about how to cook them. So I always decide to cook them in the simplest way. This time I cooked the truffles in wild-mushroom (porcino) style. So, do not take this recipe for sure!
I cleaned these truffles as gently as they were newborns… I finely chopped them in very small pieces and gently fry in extra-virgin olive oil for about 7-8 minutes.
Meanwhile, I drained the pasta (cooked in salted water) al dente. I poured it in the truffle frying pan, added a little bit of soy cream, let it thicken and sprinkled with black pepper and finely minced parsley.
The result was particularly good, mostly because truffles were a gift!
P.S. Sedani was the only kind of pasta I had at home. Probably spaghetti or tagliatelle would have given a better result!