I recently went to dinner with the girls (and Coco) at Asellina, the sleek and modern Italian restaurant at the Gansevoort Park Hotel. I had one of the best pasta dishes I have ever had at any restaurant and of course, it was the special AND it had truffles. You either love or hate the taste of truffles. They really are a delicacy and to me, they boost the flavor of any meal. Now, what makes it special is that not only is it expensive to acquire but it is sporadically used by chefs when they cook. Did you know there is an intense truffle market out there with bidding wars and all? ( I recently watched a special on truffles). It would lose its pizazz if it was over exposed and/or over used on just any dish.
Just take a look at this plate of pasta please! It is a truffle pappardelle with butter and olive oil and I added some parmesan cheese for an extra pop. DIE! DIE! DIE! If you must know, I didn't share any of this truffle amazingness with my friends or husband and I ate every single bite. If I could have eaten the plate, I would have.
Isn't it a beauty?! I left with a big grin and a very happy belly.
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