For many food lovers, fresh black truffles are the highlight of winter. I developed this recipe using white Italian truffles from Alba (during their short mid-October to mid-December season), but it works just as well with black truffles. This recipe can easily be doubled or tripled and is also a great side dish without the truffles. Quail eggs take about 4 minutes for hard boiled, but you can also use hen eggs and roughly chop them. Use any small hollow pasta such as elbow macaroni or small smooth penne. The truffles and rich cheese sauce in truffled macaroni cheese work well with an aromatic white wine, such as the fiano from Margaret River’s Juniper Estate.
Serves 2 as a starter
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