RECIPE: Linguine No13 with Pork Sausage and Tasmanian Black Perigord Truffle

Over the last 15-20 years Truffles (Black) have become widely available in Australia. The “King” of the mushrooms can be purchased during the Winter months of June, July and August. Truffle farms can be found around the Canberra district, the hinterlands of Sydney and Melbourne. Hence the best Australian Truffles come from Tasmania. In Tasmania they grow the traditional (famous) French style Black Perigord Truffles (www.perigord.com.au/). A few of these “Black” beauties end up in some of Europeans Top Fine Dining Restaurants. “Summer” Truffles in Europe are not that strong in flavour, therefore some Chefs prefer to use / purchase Tasmanian Black Perigord Truffles instead. The best way to store fresh Truffles is to wrap them in a kitchen paper towel stored in a glass jar closed firmly with a lid in the refrigerator between 2-4 C. Then once a day take them out – air them – and wrap up in a new kitchen paper towel, then back in the glass jar with the lid firmly closed in the refrigerator.

                      

Here is one of my favourite Pasta Recipe using Tasmanian Black Perigord Truffles.

This Recipe makes 3-4 portions

Preparation time: 10 minutes | Cooking time: 15 minutes                         

                        

INGREDIENTS

QUANTITY       UNIT         PRODUCE

200                   GR            Linguine No13 Pasta (dry)

3                       GR            Salt cooking

5                       ML            Olive oil cooking

30                     ML            Olive oil cooking

30                     GR            Onions white finely chopped

10                     GR            Flat parsley stems finely cut

50                     GR            Bottom Mushrooms finely sliced

20                     GR            Flat Parsley finely chopped

5                       GR            Oregano fresh finely chopped

5                       GR            Thyme fresh finely chopped

150                   GR            Pork Sausage meat

1                       PC            Pork Sausage cooked

20                     ML            White wine cooking

80                     GR            Parmesan “Reggiano” finely grated

20                     GR            Pecorino cheese finely grated

2                       PC            Egg yolks

5                       ML            Truffle oil (black)

25                     GR            Black Truffles (fresh) shaved

               As needed          Sea salt flakes (Maldon)

               As needed          Black pepper from peppermill

MISE EN PLACE | PREPARATION:

1. Take out meat from pork sausage casing, set aside
2. Slice cooked pork sausage into small disks
3. Fry them in olive oil till brown / crispy (approx.. 3-4 minutes), drain / put onto a kitchen paper towel, set-aside
4. Bring water (with salt) to the boil (use a tall cooking pot)
5. Heat up olive oil cooking (2) in pan
6. Add chopped onions, flat parsley stems and pork sausage meat
7. Sautéing / glazing till slightly brown (approx.. 3 minutes), add bottom mushrooms and all finely chopped herbs
8. Deglaze with white wine, set aside (no heat)
9. Add some olive oil into salt water, add linguine pasta into boiling salt water
10. Cook till al dente (approx. 12-13 minutes)
11. Add / spoon some pasta cooking liquid to the sautéing pan
12. Turn off  heat, take out (using a kitchen tongue) cooked Linguine pasta, drain off and add directly into the sautéing pan
13. Bring sautéing pan back to the heat, add / spoon some pasta cooking liquid
14. Add grated parmesan and pecorino cheese, add truffle oil, mix well
15. Take off the heat and add both egg yolks, mix well (if too thick add some pasta cooking liquid)
16. Season with sea salt flakes and black pepper from the peppermill
17. Plate / serve straight away on the plate(s)
18. Garnish with fried pork sausage pieces
19. Top with finely shave black truffle

EQUIPMENT / TOOLS  required:

Chopping board | Chef’s knife | Tall cooking pot (Pasta) | Kitchen tongue | Sautéing pan | Wooden spoon | Ladle | Truffle shaver | Cheese grater |  

REMARKS | COMMENTS | SUGGESTIONS:

1. Goes well with a glass of Pinot Noir (Riposte by Tim Knappstein, The Dagger Pinot Noir, 2017
2. Serve with artisan rustic sourdough bread
3. Instead of linguine you can use fettucine and / or pappardelle pasta

Bon Appetite – Chef Martin, Guide Dog User