The truffle, a highly prized subterranean fungi, may be the last thing on people's minds in these troubled economic times. With a one ounce truffle costing up to $165, you can imagine my shock to see a basket of fresh black truffles at South China Seas Trading Company selling for $10 each. This must be some kind of mistake!
I tenderly picked a truffle up and sniffed it. While the tuber did have the smell of damp earth, that distinctly pungent truffle musk was missing. It turned out that the truffles were of the Chinese variety, grown in foothills of the Himalayas.
Himalayan Truffles look like your average truffle on the outside. They are knotty and knobbly, a dirty black-brown color, a little smaller than European truffles -- about the size of a walnut. On the inside, they are jet black, with cream-coloured, marbling.
French and Italian truffles grow symbiotically with trees such as the oak, beech, hazel or chestnut while Himalayan truffles predominantly grow near pine trees or other conifers.
It is said that unscrupulous restaurants sometimes pass of Himalayan truffles by enhancing them with truffle oil or butter. Don Dickson, owner of South China Seas Trading Co, opined that this masquerading has "resulted in Himalayan truffles being negatively regarded as fakes rather than just being appreciated for what they are".
I tasted a sliver of the truffle and decided that it wouldn't hurt to saute them. If anything, it heightened their delicate flavour.
First, I sauteed some onions in olive oil and butter, I added finely chopped garlic, followed by slivers of truffle which I seasoned with flor de sal and then sauteed them for several minutes. I added a handful of finely chopped flat leaf parsley and gave the pan several flips. Finally, I threw in the cooked fettucine and tossed it around to coat it. Simple and delicious.
Himalayan Truffle Pasta
100 grams of all-purpose flour
*Alternatively just buy fresh fettuccine or linguine or packet pasta (De Cecco brand)
1 truffle, shaved into thin slivers
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
2 Tbsp of olive oil
1 Tbsp of butter
Sea salt for seasoning
1/4 cup of finely chopped flat leaf parsley
- If you're making your own fresh pasta then follow these steps up until step 8. To make linguine you will have to run the pasta sheet through on the pasta machine's noodle setting. Otherwise, just buy fresh pasta at your local Italian deli or buy dry pasta like De Cecco.
- Bring salted water to the boil. The water should be as salty as the sea. Cook the pasta, about 3 minutes for fresh pasta or if you're using packet pasta, cook it according to the instructions. Reserve 3 tablespoons of pasta water and set aside.
- Drain pasta.
- Heat the oil and butter in a fry-pan over a medium heat. Saute the onion until translucent - about 3-4 minutes.
- Turn the heat down to medium-low and add the garlic. Saute garlic for about 1 minute.
- Add the sliced truffles and saute for 2 minutes. Season with 1/4 teaspoon of sea salt. Next, add the finely chopped parsley and stir with a wooden spoon.
- Add the pasta to the fry-pan and toss to coat. Add a little pasta water to moisten the noodles. Taste and season with a little more salt if necessary, then serve.