This is Nicky’s simple solution; truffles are best served with very simple food so that the aroma of the truffles is the dominant thing about the dish.
The lightly cooked pasta was served with cold tomato pieces and chopped coriander and then tossed with chilli oil and freshly squeezed lime juice, this delectable pasta then topped with finely sliced Summer Truffle. I do have a truffle slice which is adjustable, but potato peelers are also an ideal way of trimming fine slices from a ripe truffle. Cutting it very fine serves two purposes: it makes even a small truffle serve about ten people but also it allows the aroma to permeate the table as there is so much exposed area of the marbled flesh.
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