I am one of those people that if anything truffle related is on a menu I will melt away into truffle heaven and hand myself over to the truffle gods. Recently I was lucky enough to eat at a Thomas Keller restaurant. The special for the evening? Risotto Bianca with 15g of truffle. I mean. I die. Each bite and I could see the food envy crawling from every direction. Of course choosing the best menu item is not a competition, I just like to win every time 😉
Truffle oil for me is just next best thing. I am aware that this may not look sensational and the thought of mushed peas isn’t the most appealing thing however trust me on this one. The crappy old pea comes to life with the truffle oil. Derived from Italy, it is not surprising its very very good. The perfect weekend nibble with a white wine.
Truffled pea & pecorino crostini
Makes about 2 cups of mixture
Ingredients
2 cans of peas (or 2 cups of frozen peas, defrosted)
1/4 cup pecorino (parmesan will also work it’ll just have a stronger taste)
1tsp salt
1tsp pepper
3tbs truffle oil
Method
Rinse and drain the peas then place in a food processor along with the remaining ingredients and blend until smooth. You could also use a hand held mixer here. Taste as you may want a stronger truffle taste or more salt.
Serve on warm, crunchy bread and top with extra pecorino and truffle oil.
