Our snow bound dinner was Tagliarelle with Truffle Butter from the Barefoot Contessa. This recipe serves 2. Actually I think it serves 3, but if it really served 2, Jim would be starving. Jim really liked this meal. I have actually served this meal before as a first course. As a first course it makes a very generous serving for 4. When I made it for 6, I just doubled it. Tonight I served it with a small side salad. Jim appreciated the smallness of the salad.
Kosher salt
½ C heavy cream (I had run out of heavy cream. I mixed two big spoons of yoghurt with some milk to make the 1/2 cup. Like I said I have made this before and this worked and I think tasted better.)
3 oz. truffle butter
Ground black pepper
1 8.82 oz package of Cipitani tagiarelle dried pasta. (I actually found this at Wegman’s and it is delicious)
3 T chopped fresh chives (I used 1 T dried)
3 oz. Parmesan, shaved thin with a vegetable peeler
Boil the pasta to directions with salt in the water
In a large skillet put all the remaining ingredients except the parmesan cheese and warm. When the pasta is done add to the skillet and after mixing add the cheese. Salt and pepper to taste.
This is not low fat, but it is really good. As Julia used to say, everything in moderation, and this was a great meal for Jim after being out with that snow blower for hours.
Jim served a 2006 Viansa Prindelo, which is a blend of 67% Primitivo, 22% Zinfandel, 11% Teroldego from Sonoma.
My brother and I set up Skype tonight. I love seeing people who live far away. It is a free download, you all should try it.
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