Pasta with truffle oil and parmesan

When I went to Partridges last time I found some lovely tagliatelle from my favourite brand De Cecco. For some reason I haven’t found this pasta in regular supermarkets, but I am happy I found it at all.

I cooked it al dente and mixed it with some melted butter both for flavour and for it not to be sticky from the starch. Adding truffle oil and plenty of freshly grated parmesan and some black pepper made this into a fabulous meal. It feels decadent yet it is so simple to make.

As always when going for less is more, good produce is key. Make sure you use good quality pasta, nice parmesan (I prefer Parmiggiano Reggiano) and choose a good truffle oil. I found mine in Partridges as well, and it is more pungent than a supermarket bottle.

Pasta with truffle oil and parmesan, serves 2

3oo g tagliatelle

1 tbsp salted butter

truffle oil

plenty of grated parmesan

black pepper

Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.

Spaghetti with girolles, dijon and cognac

When a friend gives you three tubs of handpicked girolles (by himself) you feel the responsibility. To not disappoint I paired the lovely mushrooms with shallots, dijon mustard, some creme fraiche and cream and some cognac and served it with nice spaghetti (from De Cecco, my favourite pasta brand).

This saue is rather sharp on its own, but perfectly balanced when served with pasta. Feel free to add some black pepper or parmesan when serving, but it is really good without it too.

Spaghetti with girolles, dijon and cognac, serves 2

300 g spaghetti

1 large shallot

ca 100 g fresh or frozen girolles

1 garlic clove

butter, oil

50 ml creme fraiche

100 ml cream

2 tsp dijon

3-4 tbsp cognac

persillade, salt, white pepper

Cook the spaghetti in plenty of salted water according to the instructions on the packet. Chop the shallot and fry in oil and butter until soft. Remove to a bowl. Chop the mushrooms roughly, fry in plenty of butter and oil on high heat for about 5 minutes. Lower the heat and add the pressed garlic. Add also the fried onion. Pour 2-3 tbsp of cognac into the pan and let it bubble away. Add cream, creme fraiche and mustard and let it thicken. If you fancy a stronger cognac taste, add 1-2 tbsp more. Season to taste with salt, white pepper and persillade. Drain the pasta and place in bowls. Top with the sauce and sigh of happiness. 

Chicken cannelloni with bacon and mushrooms

Yesterday my dear friends Malin and Martin arrived from Sweden, and they are staying with us until Sunday.

They arrived quite late in the evening, so I had prepared dinner so we wouldn’t eat around midnight. I made the chicken cannelloni I like so much, but I realise I have changed so much in the recipe that it needs to be written down again, because this is the best version. Just make sure you have enough sauce to cover everything in your gratin dish and then some. The pasta tubes soak up a lot of the liquid, and you don’t want this dry.

I also season the ricottamixture quite well, it should almost be too much persillade, so that you can taste it when it is cooked.

Try this guys, and you can prepare everything but pouring on the sauce in advance, which is great because stuffing the tubes is time consuming. You can roll your own cannelloni with fresh lasagna sheets, but the result won’t be as good, believe me – I’ve tried.

Chicken cannelloni with bacon and mushrooms, serves 4 (large portions)

425 g chicken fillets, diced

8 slices bacon, in pieces

150 g button mushrooms, in quarters

400g ricotta

2-3 tbsp persillade

salt

white pepper

1 packet (250 g) cannelloni tubes (De Cecco)

300 ml creme fraiche

300 ml cream

a handful grated cheese

Fry bacon, chicken and mushrooms in different pans or after each other. Leave to cool. Mix ricotta with persillade, salt and pepper. Add the bacon, chicken and mushrooms. Fill the pasta tubes with the filling (I find it easiest to use a teaspoon, but it is time consuming). Place the tubes in a greased gratin dish approx 20 x 30 cm. Mix cream and creme fraiche and pour into the dish. Sprinkle with grated cheese. Bake in 180-200C fir 25-30 mins. Serve with a nice salad.