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Pasta with Truffles
Coquillettes aux truffes ‘Jolly Martine’
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
40 g 1½ oz 180 g 6¼
Method
- If you can get fresh truffles (in January and February), steam them slowly for 20 minutes with a little salted water in a covered pan. If you buy preserved ones, try to obtain the best quality. In either case, trim them and cut them into even julienne strips. Reserve 2½ tablespoons to ¼ pint of the truffle juice, depending on how concentrated it is.
- Choose smal