After visiting Italy, my Mum returned with this amazing type of delicious Italian Truffle Tapenade… Not too sure what to do with, I created my take on fresh Italian Tagliatelle… Mixed with Roasted Tomato, Leek, Roquette, Spinach and Shallots and of course White wine… With truffle and feta toasts
Ingredients (serves 4)
- A good bunch of spinach tagliatelle (fresh is always best, but dried works too)
- Good Italian Olive Oil – enough for cooking as well as mixing through pasta after
- 2 cloves of garlic, chopped
- 1 leek, white part only, diced
- 1 shallot, chopped
- 1/3 of a cup of nice dry white wine
- Pinch of fresh parsley
- 1/3 cup of fresh basil leaves ripped up (smash them a little to get the most of their flavor)
- 1 large ripe tomato, preheat oven an roast until charred then peel
- A few spinach leaves, washed and ripped up
- 2 tablespoons of Black Truffle, Porcini Mushroom and Olive Tapenade (similar to this one: http://prg.stores.yahoo.net/bltrta.html)
- 4 slices of fresh bread
- 4 slices of soft cheese (i.e. feta)
Method
- If using dried pasta, bring a pot of salted water to the boil and add spinach tagliatelle
- In a pan, sauté the shallot, garlic and leek in olive oil for a few minutes until tender
- Add white wine, parsley, spinach and half the basil to the pan and cook until wine has nearly evaporated
- Add roasted tomato and then truffle tapenade and combine together, taste and add salt and pepper
- Meanwhile, spread some truffle paste on the slices of bread (sliced to form triangles) and placed slices of feta on the top, grill until golden
- By this time the tagliatelle will be cooked. Place in a bowl, add olive oil, parmesan, salt and pepper, as well as the roasted tomato and truffle mix.
- Place in a bowl and mix in the roquette (if you mix it in too early, it will wilt)
- Top with extra parmesan if you want to and place truffle and cheese toasts standing up in the pasta
- Serve with a little bit of chili sauce and enjoy with a nice glass of fresh white wine