The Art of Making Pasta and Sea Salt Mix With Black Truffle

There's no mistaking the delectable taste and sophisticated look of a slab of black Truffle. A melt-in-your-mouth treat reminiscent of nutmeg spice, Truffles are absolutely irresistible. They're also a relatively inexpensive way to add that special something to your food and Truffles are relatively inexpensive when compared to other forms of truffles such as truffles made with agave nectar or date syrup. So why settle for just any old Truffle?

If you're looking for an exceptionally sweet treat to top off a fancy meal, look no further than a slab of black truffle salt. The rich flavor of Truffles is irresistible and the distinctive texture of Truffles is reminiscent of chocolate mushrooms. To enhance the flavor, experiment by mixing it with table salt, fine sugar, or just about any other type of seasoning. Since the Truffle itself is so rich, it goes best with flavors complementing its unique nature.

If you've never eaten black truffles before, you may want to try to incorporate them into your diet. This allows you to enjoy Truffles without having to go broke. Just about any type of meat can be used to make Truffles including venison, veal, chicken, turkey, and even shrimp. Another great thing about Truffles is that they can be served as a dessert after the main meal has been served. The key to creating a perfect truffle is to use quality ingredients and create one with high-quality olive oil.

To make a good black truffle sea salt blend, combine one tablespoon coarse sea salt and 2 tablespoons fine sea salt. Mix until smooth. This mixture will be quite runny. The next step is to fill a saucepan with half of the blend, then heat to boiling and turn the mixture to reduce its moisture.

The blend must be allowed to settle. Next, remove the black truffles from their packaging and allow them to sit in a single layer over a wire rack. Over time, the earthy flavor will permeate the bag. In order to release the flavor, the black truffles must be soaked in warm water for approximately two hours. After soaking, place the ramekin in a saucepan and allow it to simmer with the mixture over medium heat.

At this point, it's time to add the second component and the flavorings. Most people choose to add a mixture of cream cheese and olive oil. It's important to note that no matter which combination is selected, be sure the cheese and oil never mix together. Add a generous portion of the cream cheese mixture and leave the rest of the mixture to sit atop the mushrooms. When this has finished cooking, remove the black truffles from their bags and discard them.

When the pasta is at this stage in the preparation process, add a generous helping of the vegetable oil and sage leaves. Allow the pasta to sit in the oil and sage leaves for about two minutes. Remove the pasta from its oil and place in a large bowl. Place the pasta in the large bowl with the sage leaves and place the whole mixture on top of the pasta.

Allow the pasta to sit in this mixture for about two minutes. Turn the pasta over so that the fettuccine is now on top of the sage leaves and fettuccine. Cover the pasta with sea salt and place it in the oven at the pre-set temperature. After approximately forty-five minutes, turn the pasta over so that it is now on top of the black truffle sea salt.