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White Pudding with Truffled Pasta
- Serves
6
- Difficulty
Medium
- Ready in
30 min
By Joanne Harris and Fran Warde
Published 2002
In France white pudding is often given to children, and it remains one of the great memory dishes of my childhood, simply grilled or fried and eaten with buttered pasta. This rather more grown-up version – Boudin Blanc aux Tagliatelles Truffées – uses white truffle, which gives it a sophisticated, earthy flavour.
Ingredients
6 600 g 2 tbsp
Method
Heat the grill to medium.
Place the white puddings on the grill pan and cook for 12 minutes or until golden brown, turning occasionally.
Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet or shop instructions. Drain and shake the colander to remove every last drop of water.
Warm a large serving dish. Pour half of the truffle oil