FOOD DIARY: liguine tartuffo

I began the meal with a repeat of the simple antipasto of the previous night: Italian bread with the crusts removed, toasted on the grill then brushed with olive oil. 

We railed into Perth yesterday and made our way over to Northbridge to the RE Store.  They have fresh truffles from the southwest of the state but our pockets are not deep enough to buy a whole one so we settled on some of their fresh pasta made with truffle pieces incorporated into the pasta; it was delicious!

Diane made a light sauce of butter and parmessan cheese with some added sliced fresh mushrooms.  It was a meal that deffinitely will be repeated!

Diane made her robust cleansing salad to completer the meal. 

Our beverage of choice was an excellent, though inexpensive, bottle of Carpineto Chianti Classico.  A delicious accompaniment to a delicious pasta meal! 

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