Comments on: White Truffles from Alba: Tartufo Bianco Two Ways

By: White Truffles From Alba: Tartufo Bianco Two Ways | Salty Seattle | Robert's New Site

Wed, 25 Nov 2009 19:59:01 +0000

[...] 1.5 c heavy cream; 6 oz cubed Toma cheese (not too aged or it will not melt properly); Â½ cup butter cut into 8 pieces; 2 egg yolks (I use duck eggs); Parmigiano Reggiano for garnish; White truffle shavings; Salt and pepper to taste …Continue Reading [...]

By: White Truffles From Alba: Tartufo Bianco Two Ways | Salty Seattle | homemadechristmasgifts

Sat, 21 Nov 2009 00:04:38 +0000

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Fri, 13 Nov 2009 19:15:43 +0000

Wish I could get those white truffles right now! A wonderful feast!

By: Mardi@eatlivetravelwrite

Mardi@eatlivetravelwrite — Fri, 13 Nov 2009 16:55:47 +0000

This is awesome. I wish I was not intimidated by pasta. Neil, however, is taking pasta making lessons next year so I might have to send this recipe his way!!!

By: susan lopes

susan lopes — Fri, 13 Nov 2009 04:20:10 +0000

great post & wish i had been able to join you both in cooking & consumption. your truffle photo is amazing – Jona – & i loved seeing the one of you…i think in piedmont. yum!

By: susan lopes

susan lopes — Fri, 13 Nov 2009 04:15:21 +0000

love this post & would have liked to have been a part of the feast…from cooking to consumption. aah..the truffle photo. were those all yours? also love the one of you in Piedmont.

By: penny aka jeroxie

penny aka jeroxie — Fri, 13 Nov 2009 01:37:22 +0000

Never had white truffles before. Only black. This will be such an luxurious dish!

By: gourmet traveller

gourmet traveller — Thu, 12 Nov 2009 21:21:28 +0000

I adore white truffles! I went to Alba a couple of years ago for truffle season and we went truffle hunting with the dogs and it was amazing. Truffles simply shaved on fresh egg pasta…nothing better!

By: Jessie

Jessie — Thu, 12 Nov 2009 21:13:42 +0000

ok I am officially hunger now after seeing all of those yummy photos

By: Jenny

Jenny — Thu, 12 Nov 2009 19:28:26 +0000

This is a wonderful post – I love that dish at Spring Hill, and I can’t wait for an ambitious weekend where I can follow your instructions to make this!