Gourmet Peasant Food
☆ October 30, 2011
I made this the other night and fell in love with it all over again.
It is so easy and tastes so fancy.
Originally invented and posted on The Daily Coyote one Christmas long ago, it’s essentially macaroni and cheese (yes, mac & cheese for Xmas dinner, but keep reading, trust). Measurement guidelines are given at the bottom of the post.
Bring water in a pot to a boil and pour in pasta. I generally use elbows or little shells. For gluten-free pasta, I recommend Tinkyada ~ it’s all I use and gluten-eaters love it, too. Also toss in some dried porcini mushrooms. Boil until the pasta is al dente.
Drain pasta and mushrooms. Slice the mushrooms if they’re in big pieces and keep it all in the strainer for the time being. In the now-empty pot, melt a bit of butter, then toss in grated, sliced, or hacked-up bits of parmesan (real parmesan – that stuff in a can is not allowed!), then dump the noodles and mushrooms on top. Return to med/low heat and stir until the cheese is completely melted.
And now the pièce de résistance. Drizzle a few tiny drops (as in JUST A FEW TINY DROPS) of black truffle oil over the mixture. And a dash of sea salt. Stir once more, then taste. Then collapse on the floor in ecstasy.
Truffle oil is expensive and only a minuscule amount is required for enormous flavor. There’s no reason not to go in on a bottle with a few friends and split the cost, then divide the oil up in jam jars or something. Store this oil in a dark, cool place.
And for those who need a bit of guidance re/the recipe measurements, I’d say it’s 1 part pasta, 1/6 part dried porcini, and 1/4 part parmesan. And one or two teeny tiny droplets of truffle oil per serving. So good!
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14 Responses to “Gourmet Peasant Food”
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October 30th, 2011 @ 8:52 am
This always sounds so delicious! I’ve made similar pasta with parmesan dishes using Black Truffled sea salt instead of truffle oil (https://secure.spicemerchants.biz/sm/products/details/1281/Black_Truffle_Sea_Salt) that is also delicious. Somehow black truffle (oil or the salt) makes everything better. There is a restaurant in town here that makes truffled french fries and I’m not usually a french fry kinda gal…but these are to die for! Mmm….now you have me salivating. Maybe this is what we’ll have for dinner tonight!
October 30th, 2011 @ 11:38 am
That sounds soooo good! I am going to try it!
Thanks, Shreve.
October 30th, 2011 @ 12:28 pm
Trivia:
Beethoven’s favorite meal was macaroni and cheese. Parmesan cheese. I suspect it was Käsespaetzle sprinkled with Parmesan cheese.
I’m sure he would have loved this.
October 30th, 2011 @ 4:13 pm
I remember this from last time…where can I find black truffle oil ? must check out local stores…
October 31st, 2011 @ 7:46 am
Oh, yum! Talk about heaven on a plate!
October 31st, 2011 @ 10:26 am
I buy Black Truffle Oil at our local Italian Market. But you could find it at most supermarkets. Interesting fact: Most truffle oil is actuall NOT made of truffles. They somehow make synthetic truffle flavour. BUT given the $$ for real truffle oil, I think it’s a fair trade off.
October 31st, 2011 @ 10:32 am
Gourmet Peasant Food sounds like a great title for your next book. My fiance and I are gradually phasing out wheat and are going to buy your cookbook on gluten-free cooking. We’re wondering what a good library of cookbooks might look like to help get us started. Thanks!
October 31st, 2011 @ 2:15 pm
Apologies for the off-topic comment, but I just got my grab ‘n stab (G) and it’s gorgeous! It’s got a nice weight and texture to it and fits perfectly in my hand. I love it.
October 31st, 2011 @ 5:39 pm
I got all the ingredients, so tomorrow is Gourmet Peasant Food day! Couldn’t wait to use the black truffle oil, so made a baby spinach and arugula salad with it.
So heavenly!
I bought the black truffle oil at Oil and Vinegar. It can be ordered online. http://oilandvinegarusa.com/shops.html
October 31st, 2011 @ 7:46 pm
This sounds soooo good! I’d like to share a tip I got from Clara. In case you do not know Clara, she’s on you tube, has a cookbook, and is 96 years old. (Clara’s Kitchen) She’s spreading her wisdom of depression cooking (she’s been there, done that). When cooking pasta, bring water to a boil, add pasta, return water to a boil. Cover and turn off heat. Pasta will be done in 20 minutes. I find the pasta has a lot more flavor and texture when cooked this way. Plus saving some $$.
October 31st, 2011 @ 8:20 pm
Thanks MCJ and Linda S
November 1st, 2011 @ 12:56 pm
done. DONE. that sounds so, so good.
November 2nd, 2011 @ 6:55 am
dang you girls sure are good at cookin. is it time for my nap yet? will awaken for fresh corn bread and/or bacon…and now this. nom nom nom.
November 5th, 2011 @ 5:23 pm
I have a question related to food but not pasta- have you tried making clotted cream yet from your cows milk? And if you have successfully made clotted cream, could you do a post on the process?