Ingredients (serves 4)

600 g fettucine, preferably freshly made

225g Black Perigord Truffles

2 cloves of garlic

225g unsalted butter

Salt

Freshly ground pepper

2 tablespoons cognac

 

1. Slice the Truffles fairly thickly
2. Rub the bottom and sides of a casserole dish with plenty of garlic.
   
3. Add half the butter, and place casserole over the lowest possible heat. As the butter melts, add the Truffles and season with salt and freshly ground pepper.
4. Sprinkle with cognac and cover the casserole tightly and leave to heat very gently for 15 minutes. The butter should not be allowed to bubble.
5. Cook the noodles in boiling salted water, drain well.
6. Add noodles to truffles.Toss the contents of the casserole together and leave on a low heat for a few more minutes. Just before serving, add more butter and toss the noodle mixture until it has melted.

1. Serve with soft bread like a milk loaf.

 

 

 

Wine to match: 2009 vintage "Methode Traditionelle" Sparkling Wine

Wine Tasting Notes

2009 vintage "Methode Traditionelle" Sparkling Wine
Region: Orange, New South Wales

Borrodell’s 2009 vintage "Methode Traditionelle" Sparkling Wine, which displays vibrant perfumed strawberry fruit, with underlying cracked yeast aromas. The palate is fine, complex and balanced with a crisp dry finish and fine bead. (Retail $35 p/bottle).

Recipe: Borrodell Vineyard

Tasting notes: Borrodell Vineyards

web: Borrodell Vineyard

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe © Borrodell Vineyard 2012

Wine Diva Recipe of the Month July 2012