This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
I cooked this recipe for an anniversary dinner with one vegan and two vegetarians. I thought I’d cook a truffle spaghetti that was primarily vegan, but had great tastes and textures. So I came up with this truffle spaghetti with breadcrumbs.
It’s mushroomy and truffley and has healthy lemon zest and parsley with crunchy sourdough bread crumbs on top… and if you eat Parmesan you can grate lots on top too.
Every one was happy and loved it so much I have put it on the blog. It’s the perfect dinner party recipe and if you half the quantities it’s perfect for a date night. Truffle oil is used sparingly so a bit goes a long way and in my local supermarket it’s £3.50 a bottle and will last you for ages, so it’s well within budget.
Sometimes it’s the simplest things that are the best things and like most people I have loved egg and chips ever since my foodie sister took me to a greasy spoon when we were teenagers. At home we were used to eating European food and this was the best kind of British food and a revelation on every level, and something my mum would never have cooked us, so it felt rather exotic. It’s still up there in my memory as one of the best meals I ever had in a restaurant. However, I thought I’d ramp up the flavours a notch and create a newer version using olive oil, truffle oil, parsley and Burford eggs. You can use coconut oil, and there is a taste free version now in health food stores. I’m just eating this now having photographed it for this post, and all I’m thinking is it’s so delicious I can’t wait for Ralph to try it, and it is a perfect date night dinner.
