Pasta with White Truffles

A great pasta dish for any occasion:

Dirk Decius’s menu: Pasta with white truffles (entrée), chicken broth with black truffles (soup), fillet of sole with white truffle foam (intermediate course), fillet of veal with black truffle sauce (main course), served with creamed savoy cabbage and potato cookies, cheese truffles (cheese), 2 scoops of nougat praline ice cream with vanilla sauce and seasonal fruit as garnish (dessert).

Make pasta, boil whipped cream and poultry broth to half and season with salt, pepper and truffle juice. Add whipped cream and let it bubble up briefly.

Arrange the pasta in deep plates and pour the sauce over it. Truffle slices as garnish.

You can also heat already cooked pasta in the sauce (tastes even better!).

White wine for this:

Erbacher Reinhell (1989), Weissburgunder and Chardonnay, Spätlese, dry, Schloss Reinhartshausen, Rheingau

or

Il Marzocco (1989), Barrique, Chardonnay, Avignonesi, Tuscany

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