It was time for a home made pasta again, so we opted for the dish, that I so loved in Florence 2 years ago. The problem was I didn’t quite know in details what went into the filling. I asked Michele, my fellow foodie friend born in Sicilly, therefore a bit of an expert. Miky suggested adding some ricotta to the potatoes, as not to overpower the flavour of truffles. He also mentioned gorgonzola, as a nice combination in a potato filling, minus he truffles then, but as I can’t have blue cheeses at the moment, this idea will be returned to.

Florian made fresh pasta, as always, I made the filling and all the labour. To the potatoes I added some ricotta, a handful of parmesan, finely grated, a pinch of nutmeg, salt, pepper and a bit of truffle oil.

Having shaped the pasta I boiled it for about 3 minutes, then served with some melted butter, parmesan shavings, more truffle oil and some chopped parsley. Not a single one was left, we pigged it all. It was a lovely dish, not as mind blowing as the one in Florence, but nevertheless we’re pleased with it. Yuzu possets awaiting in the fridge for dessert.

There’s one thing that my favourite food store in Cheltenham could improve on, that’s fresh mushrooms. Restaurants can obtain UK grown girolles, chanterrelles or hedgehogs, the most exotic I could find in Whole Foods this afternoon were shiitake and chestnuts. Had to make do with dried porcinis from Mum, which I cooked for the stock as well. I fried all my ‘shrooms with a shallot, then added the arborio and got on with the usual procedure of wine, stock ( I sexed it up with extra chicken bulionette) and stirred until the rice cooked. Finished with some butter, grated parmesan, fresh thyme and truffle oil. Excellent with a glass of Sauvignon Blanc.

For dessert some grapes and a couple of excellent cheeses. Comte has been on out Top List ever since Moka introduced  it to us years ago, the other one we couldn’t remember the name of, but we knew we liked it last time and that it was great with the beer. Even without it it’s got deep, buttery flavour that makes one go mmmmmmmm. No wine to accompany it, as one is allowed a small glass a week due to a baby in one’s belly. 🙂