I absolutely LOVE truffles. Whenever I have them it feels like such a special treat. From shaved truffles to buttery truffle oil, I think the flavour is especially tasty with mushrooms.
One of the best meals I’ve ever had was a truffle and mushroom risotto I had during a degustation at Becasse last year. A-ma-zing.
So tonight, after being interstate for 4 nights and coming home to an empty fridge, I had to ruffle through the freezer to find something for dinner.
And so I came across the Bertagni porcini mushroom and truffle triangles I bought from Thomas Dux recently.
YUM!! It was light and delicious. From frozen the pasta only took 5 minutes to boil. There was no need for a fancy sauce, I let the filling be the star. You would be crazy not to when you are dealing with truffles!
From memory it wasn’t cheap (as with most quality products) but totally worth spending a little extra to have something special in the freezer.
