Truffle Spaghetti Nests

Brown balsamic vinegar cream Spheres

4 pers

30 min

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LIST OF INGREDIENTS

Base

400 g spaghetti

20 g butter

1 small shallot

20 cl full-fat liquid cream

30 g grated Parmesan

1 to 2 tsp truffle shavings

1 tblsp olive oil

Salt

Freshly ground black pepper

Garnish

200 g cherry tomatoes

150 g mushrooms

Olive oil

Salt

To finish

Brown balsamic vinegar cream Spheres

Fresh basil leaves

Olive oil

Step 1

To prepare the garnish

Preheat the oven to 180°C.

Roast the cherry tomatoes for 15 minutes with a drizzle of olive oil and a pinch of salt.

Meanwhile, sauté the mushrooms for 5 to 7 minutes with a little olive oil. Season with salt at the end of cooking and set aside.

Step 2

To prepare the truffle spaghetti

Cook the spaghetti until al dente.

At the same time, sweat the shallot in the butter and olive oil, then add the cream and let it simmer for a few minutes. Stir in the Parmesan until smooth, then add the truffle shavings. Season with freshly ground black pepper.

Drain the pasta, reserving a little cooking water. Toss the spaghetti with the sauce, adding a spoonful of cooking water if needed to bind.

Step 3

Assemble

Shape the spaghetti into nests on serving plates. Arrange the roasted tomatoes and mushrooms around them.

Step 4

Presentation

Add the brown balsamic vinegar cream Spheres to each nest. Finish with fresh basil leaves and a twist of freshly ground black pepper.

Serve immediately.

Truffle Spaghetti Nests

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