posted by SandyH 05-09-100 4:46 PM
Truffle Oil Pasta
1 cube clarified butter (melted and the solids removed)
5 shallots, coarsely chopped
1 black truffle
3 tbs. red wine vinegar
14 oz. of chicken broth, divided
1/2 cup cream
3 tbs. balsamic vinegar
1 tsp. black truffle oil
Combine the butter and shallots in a large skillet and sauté over high heat until shallots are well browned.
Add: truffle, red wine vinegar, Half of canned chicken broth
Put in a blender and whirl until smooth. Pour the mixture back into the skillet and simmer until reduced. Then add the rest of the chicken broth, the cream and simmer until reduced again. Remove from heat and add the balsamic vinegar and truffle oil.
Serve over fresh pasta.