Monday, September 17

Sept DOTM #1: Truffle Kombu Angel Hair

Settling on one Dish of the Month (DOTM) wasn’t easy. It was a toss up between the Mushroom Risotto and Truffle Kombu Angel Hair... so you lucky folks, you are getting not one, but two DOTMs. Woop woop! 

It’s stinkingly easy - well, on hindsight. However, while preparing the dish, I was anxious as hell, as the dish tasted so blaaaaaaand while I was making it. Finally, I threw caution to the wind and seasoned the pasta generously. Do that, you won't regret it. I always run into last-minute scrambles so I love how this recipe can be made in advance, sitting pretty in the chiller while you make a mad dash for the other ingredients.

Serves 10-12
  • 30g kombu 30g 
  • 500g angel hair pasta 500g 
  • 1/3 cup roasted sesame seeds
  • 1 cup truffle oil 
  • 1/4 cup salt
  • 15g chives 
  1. Boil kombu for 20 minutes till it's al dente. Drain and slice into slice strips. 
  2. Cook the pasta
  3. Toss in the rest of the ingredients and chill for around an hour. 
  4. Serve and enjoy.

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