tag:blogger.com,1999:blog-9143044691256581322.post9073335634919618077..comments2019-09-08T10:57:08.096+02:00Comments on La Vita Saporita: That old black magicUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9143044691256581322.post-55285896551512947792012-04-06T20:57:04.253+02:002012-04-06T20:57:04.253+02:00Hmmm...my first thought is that the double shot of...Hmmm...my first thought is that the double shot of the sweet wine and shallots might have conspired against you so I would suggest using something with good acidity that will cut through the richness of the truffle oil. I can't recall exactly what I used last time (we usually just grab whatever's on hand) but you might try a dry riesling or a gewurztraminer. And yes, it would turn out fine with white onions so feel free to substitute those, especially if you find yourself pouring the pinot again =)<br /><br />As for the truffles, I'd suggest amping up the flavor when you add the truffle oil at the end. I start with 1/4 teaspoon because truffle oil can be really overpowering so it's always best to start sparingly and add more as you taste. <br /><br />We're actually back in the US and ingredients here generally tend to be a little less intense, particularly when they've been imported, so methinks this calls for a kitchen test. This dish has actually been on my to-make list for quite some time (our friends just returned from Rome and now we're also craving it!) so we'll tinker around in the cucina and let you know what other adaptations we make...stay tuned!La Vita Saporitahttps://www.blogger.com/profile/09638901991766703768noreply@blogger.comtag:blogger.com,1999:blog-9143044691256581322.post-31580096470942594232012-03-27T00:13:24.549+02:002012-03-27T00:13:24.549+02:00So we made this.. but we need your help bc we didn...So we made this.. but we need your help bc we didn't do it quite right! The hubs bought pinot grigio, bc that's the white wine we drink, but it's pretty sweet (not dry) and kinda took over the flavor of the sauce. You suggested a dry white wine above, can you reccomend a specific bottle? Also, the shallots were also very sweet, do you think this would turn out alright with white onions instead? Lastly, the truffles seemed to lose flavor over prolonged cooking, any suggestions? Thanks!Amyhttps://www.blogger.com/profile/11707090256674918653noreply@blogger.comtag:blogger.com,1999:blog-9143044691256581322.post-36532483083049888562011-10-29T23:28:31.666+02:002011-10-29T23:28:31.666+02:00My husband and I are just back from Rome, where we...My husband and I are just back from Rome, where we visited Maccheroni not once, but twice... and yes, we ordered the trofie al tartufo nero both times. It was luscious and we've been craving it ever since we got home. I cannot wait to try making this recipe, I hope it takes me right back to that romantic night sipping vino and contemplating plate-licking;) Thank you for sharing!Amyhttps://www.blogger.com/profile/11707090256674918653noreply@blogger.com