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July 7, 2011

Went over to Italy to do some grocery shopping and then in the evening we had some friends over for a little bit more foody version of the classic italian Aperitivo. I bought some bresaola, parma ham, a mature gorgonzola, some nice tomatoes with burrata and a taleggio that was simply just to die for! Along with this I made a Vitello Tonnato and a porcini and truffle pasta which was very much appreciated! I promised my friends the recipe, so here it is:

Porcini and truffle sauce:

1.Fry some porcini mushrooms with a good quality olive oil.

2.Add some crushed garlic and a hint of fresh chili.

3.Add cream and chicken stock and let it simmer for about 15 min. Add Maldon sea salt and crushed black pepper and finally some good quality white truffle oil

Serve with LOADS of freshly grated parmesan and Casarecce Siciliane Pasta.

Buon Appetito!

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