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Special Consideration
- Cuisine: French
- Serves 6 as an entrée
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Justin North, owner and manager of renowned Sydney restaurant Bécasse, and Sydney Morning Herald Good Food Guide 2009 Chef of the Year.
More Justin North recipes
Ingredients
Truffle linguine
250 g (9 oz) strong flour
1⁄2 teaspoon salt 180 ml ( fl oz) egg yolks (around 12 yolks)
1 teaspoon extra-virgin olive oil
1 fresh black winter truffle, chopped very finely
Sautéed white asparagus
12 spears white asparagus, trimmed and peeled
30 g (1 oz) unsalted butter
Salt and freshly ground pepper
Few drops lemon juice
To serve
300 ml Truffle Hollandaise Sauce, kept warm
1⁄2 Poached Truffle, finely shaved
1⁄4 cup flat-leaf parsley leaves, finely sliced to a chiffonnade
Preparation
To make the linguine
Mix the flour and salt and sift twice. Tip onto your work surface and make a well in the centre. In a separate bowl, whisk together the egg yolks, oil and truffle. Pour into the flour and use your hands to gradually work the liquid into the flour to form a solid mass.
Knead for about 10 minutes until the dough is smooth and slightly springy. Divide into 3 even portions, wrap each in cling film and refrigerate for at least 30 minutes to allow the gluten to relax. This will prevent shrinkage later.
Roll each piece of dough through your pasta machine, working down from the thickest setting to the third-finest setting. Dust each sheet lightly with flour and roll through the linguine attachment. Hang in a cool dry place for about 30 minutes.
To sauté the asparagus
Drop them into a pan of boiling salted water and cook for 1 minute. Heat the butter in a pan until lightly foaming. Add the asparagus and sauté for a few minutes. Season and add the lemon juice.
When ready to serve
Bring a large pan of salted water to the boil and add a splash of olive oil to help prevent the linguine sticking together. Cook the linguine for 90 seconds, stirring around in the water from time to time. Drain well.
Divide the linguine into 6 portions and use a carving fork to twirl each portion into neat little bobbins on each serving plate. Arrange 2 asparagus spears on top of each portion and spoon on the warm hollandaise. Garnish with shavings of truffle and the parsley and serve immediately.
If you enjoyed this Truffle linguine recipe then browse more French recipes, pasta recipes, vegetarian recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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