Sometimes all you need is a warm bowl of pasta. In this case a bowl of tagiatelle with chanterelles, black truffle butter and creme fraiche. The earthiness of the chanterelles, the pungent (and affordable) aroma of black truffle butter, and the creaminess of the creme fraiche combined well to make this rich but not too rich pasta. I herbed it up a little bit with fresh thyme, parsley and chives and finished it with a grating of parmigiano reggiano.
I made a quick stop at Larchmont Village Wine, Spirits & Cheese and the wine buyer and specialist, Simon, made a great white wine pairing for the pasta. It was De Concilis, Fiano, Donna Luna (I think ‘06) – fruity, medium-bodied with a touch of acidity and creamy finish. Imagine that with the creamy earthy pasta. Yeah, not so bad huh?
Hey, this reminds me of my favorite dish that I enjoyed at Angelini’s… nice job!
Yummy, so were can I find truffle butter in Silverlake??
hi hannah,
that pasta you got was really good! fresh pasta is such a treat.
hi betty,
maybe silverlake cheese carries truffle butter?
Susan,
I wonder if you remember me. I was the one (others have likely done so, too) who asked you how you fell into cooking and whether you do it for a living and what not. That inquiry was well over a year or two ago. Anyway, I am so happy you continue to post up your culinary works and experiences. You have such a great, keen gustatory and aesthetic sense.
I don’t have a digital camera yet (I know, I’m SO behind), but once I purchase one, I’m heavily pondering to make my own blog, which’ll likely deal with food for the most part because food inspires and impassions me so much as I’m sure it does for you and your life. What I’m trying to say is that you– alongside many other countless food adorers– have inspired me and reinforced the power of food and how it conveys so much emotion and many memories. Thank you for that.
Maybe, when the time is right, we’ll meet, and if and when we do, I’ll have to give you a big hug.
With love and admiration,
Susan
[...] paired this with Donna Luna Fiano which I previously had with my truffle butter pasta. The medium body of the fruity wine and the touch of acidity paired well with the butter sauce and [...]