Truffle Tagliatelle - Chef Recipe by Shawn Sheather

Ingredients

Truffles:
55g fresh truffles

Mushroom stock:
100ml vegetable stock
25g dried forest mushrooms (optional)

Items for frying pan:
15g room temperature butter
2 pinches flaked sea salt
Fresh cracked pepper, to taste

Pasta:
500g tagliatelle
3L water
3 pinches salt
1 tbsp extra virgin olive oil

Plating:
1 tbsp extra virgin olive oil (truffle infused, if possible)
2 pinches flaked sea salt
Fresh cracked pepper, to taste

Method

Truffles:
Using a truffle shaver, shave as thinly as possible and create two piles. (One for garnishing, and one for the frying pan.)

Mushroom stock:
Place vegetable stock in saucepan and bring to simmer; add dried mushrooms and reduce by 2/3. This should leave approximately 30ml.

Drain through sieve and retain stock.

Cooking pasta:
Bring water to rapid boil and carefully swirl in pasta; gently agitate to ensure individual pieces of pasta emerge. Cook until al dente. Drain through sieve.

Place back in saucepan and add olive oil and fresh ground pepper. Fold oil through tagliatelle so pasta does not stick together.

Frying pan items:
Heat frying pan and add butter; once the butter starts to brown add the seasoning and truffle (from the frying pan pile). Add hot al dente pasta and fold gently. Add mushroom stock and continue to fold pasta.

At this stage the mushroom stock should be almost completely absorbed by the pasta.
Gloss with olive oil (truffle infused when possible).

Plating:
Prepare a warm bowl and transfer pasta from the frying pan to the bowl. Drizzle with additional quality olive oil. Garnish with shaved truffle and add seasoning.

Serve immediately.

Recipe by Shawn Sheather.

Credits: AGFG Resident Chef Shawn Sheather

Photo Credits: AGFG Resident Chef Shawn Sheather