Feeds 4
For the pasta:
3 eggs
300g flour
2g salt
For the cream:
150g morels
20g Douceur de France butter
2 shallots
50cl 18% fat cooking cream candia professional
40g Comté 12 months
40ml JUST MILK semi skimmed milk
Truffle oil / fresh truffle
Finely chop the shallots, clean your morels. Pan fry the shallots in some butter, after a few minutes add in the morels (save a few for garnish). Add in the cream & milk and cook on low heat for 10 minutes. Set aside.
Whisk the eggs and add salt. Mix it in with the flour and knead until the dough is smooth and elastic. Wrap tightly with cling film and place In the fridge for 1 hour. Once ready, roll it out with a rolling pin and cut into 2.5cm strips to obtain tagliatelle style pasta.
Cook in salted water for a few minutes, drain and set aside.
Infuse the previously made cream with truffle oil, add in the Comté, and mix it all in with an immersion blender until foamy.
Coat the pasta with the Comté & truffle cream, top with truffle shavings & the reserved morels.
The cheese that has it all - the biggest, most consumed and all time French favourite.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
Just as good for you as refrigerated milk with the same calcium; just as delicious and is just as versatile in the kitchen, as pasteurised ‘fresh’ milk.
