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LINGUINE WITH BLACK TRUFFLES AND ESCAROLE SALAD
Tom Valenti
of Ouest and ’Cesca
Serves 4.
1 pound linguine (preferably De Cecco)
1/4 cup extra-virgin olive oil
2 to 3 garlic cloves, finely minced
1/2 stick butter
Salt and freshly ground black pepper
3 to 4 ounces Parmigiano-Reggiano, finely grated
2 to 3 ounces fresh black truffles, coarsely grated,
sliced, or julienned (if the ruffles aren’t
fresh, boost them with 1 to 2 tablespoons
white-truffle oil)
Escarole Salad:
1 baguette, quartered lengthwise, then cut crosswise
into croutons
6 tablespoons fruity extra-virgin olive oil plus extra
for brushing croutons
1 garlic clove
3 to 4 heads escarole, with 1/3 of the outer
green leaves removed and discarded, inner leaves
separated
Salt and freshly ground black pepper
1/2 cup finely grated fresh Parmigiano-Reggiano
Cook the linguine al dente in a large pot of
salted boiling water. Drain, reserving 1/2 cup of
pasta water.
Meanwhile, heat the oil over low heat in a large
sauté pan, add the garlic, and cook gently until
soft but not colored. Remove from the heat, and toss
with the butter to melt. Season with salt and pepper.
Toss the pasta with the garlic in the sauté pan
along with 1/4 cup of pasta water, then toss with
the grated cheese, the black truffles and truffle oil
(if using), and more pasta water if necessary.
Preheat the oven to 375 degrees. Paint the croutons
with oil and rub with garlic, place on a cookie sheet,
and bake in the oven for about 10 minutes or until
crisp and starting to turn golden.
Put the escarole in a salad bowl and season lightly
with salt and pepper. Add the oil, and toss together
until all the leaves are coated, then toss with the
cheese and finally the croutons.
White Burgundy, such as Bernard Morey
Chassagne Montrachet Vielles Vignes.
Smoked-sturgeon roll-ups filled
with caviar and crème fraîche; Fettuccine or
linguine with black truffles; Escarole salad with
croutons; Wedge of Gorgonzola and ripe pears.
Photograph by William Meppem
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