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From: jeff.dasovich@enron.com To: cameron@perfect.com Subject: FYI. You can replace the white with the black. will want to slice Cc: Bcc: Date: Fri, 20 Apr 2001 06:51:00 -0700 (PDT) Mime-Version: 1.0 Content-Type: text/plain; charset=ANSI_X3.4-1968 Content-Transfer-Encoding: quoted-printable X-From: Jeff Dasovich X-To: Cameron Sellers <cameron@perfect.com< @ ENRON X-cc: X-bcc: X-Folder: \Jeff_Dasovich_June2001\Notes Folders\Sent X-Origin: DASOVICH-J X-FileName: jdasovic.nsf Tagliolini with White Truffle 400g pasta dough 2 tbsp olive oil 50g fresh farmhouse butter freshly grated nutmeg 75 =01) 125g fresh white truffles ? Roll out pasta dough to desired thickness and cut into sheets 20cm wide. Allow to dry for a while Cut into Tagliolini (narrow ribbon noodles) and divide into small piles. Bring Plenty of salted water to a boil in a large saucepan, and add olive o= il=20 and noodles. Briefly bring back to boil and immediately drain off water, but leaving a= =20 small amount in the saucepan. Add butter, season with nutmeg and toss together. The residual liquid binds with the butter to make the pasta succulent. Serve at once, lavishly garnishing Tagliolini with sliced White truffles. ? Serves 4