Double freaking truffle means double freaking trouble over here!
When we were in Italy two years ago, every menu for every restaurant had truffle something. White truffle this. Black truffle that. Truffle infused goodness over here. Truffle glazed decadence there. It was like heaven, my friends. One time, I even ordered this incredible polenta dish with shredded, freshly picked white and black truffle AND topped with cacao butter. Like seriously?! That paired well with the 1997 Chianti Riserva we drank there, as well. Gosh, those were some good times with my wife!
In lieu of missing Italy, I came up with my own variation of a truffle dish: Double Truffle Fermented Garlic Pasta. Using these incredible white and black truffle oils from the Florida Spice & Olive Oil store in Downtown on 5th Avenue out in Naples, Florida, it was as close as I could get to the real thing without shredding them myself. Turns out, the last time I stopped by to visit, that they closed up shop because they went out of business.
Although sad about the news, I was so glad I had these oils and some other seasonings from them at home. To calm my woes about their closing, we went next door to my favorite ice cream shop: Adelheidi's Organics. I know the family that owns it, now, after my several visits there. I love an affogato with one of their no sugar added vegan ice cream options. Just to die for!
Of course, I had to use something from Trader Joe's to complete this fantastic Double Truffle Fermented Garlic Pasta recipe. I had seen this delicious black Japanese fermented garlic circling Instagram and Pinterest so I had to find out for myself what the fuss was all about. I scooped up a package from Trader in the produce department. Score! It's creamy and incredible, the perfect addition along with fresh chives to liven this dish up.
Double Truffle Fermented Garlic Pasta
In lieu of missing Italy, I came up with my own variation of a truffle dish, Double Truffle Fermented Garlic Pasta, using white and black truffle oils, fermented black garlic and fresh chives.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Boil water. Add pasta. Cook for 15 to 20 minutes. Drain in colander.
Chop up chives.
Pour pasta back into the pot. Combine with truffle oils, garlic and butter. Toss until thoroughly combined. Add chives and sea salt. Slowly mix in.