RECIPE BY NICOLE AGUILAR BLARD
Ingredients:
2 cups of pasta of your choice
1/3 cup of blue cheese
1 tbsp of ghee or butter
1 tbsp of olive oil
2 shallots finely chopped
1 scallion finely chopped
1 clove of garlic
1 cup of diced cremini mushrooms
1 cup of diced eggplant
1/2 cup of coconut milk
1/4 cup of rose or white wine
1/2 cup of water from the pasta cooking
1 tsp of fresh dill and parsley
Salt & black pepper to taste
Splash of fresh lemon juice
Truffle to garnish
Procedure:
1. Cook the pasta according to the instructions and reserve 1/2 cup of the liquid for the sauce.
2. In a skillet add the butter and olive oil. When its melted add the shallots, garlic, green onions and cook until translucent. Add the eggplant, mushrooms and saute until golden.
3. Add the cooked pasta and mix all the ingredients well. Add the coconut milk , rose, and pasta water and let it reduce for 5 minutes.
4. Combine all the cooked ingredients. At the end add the blue cheese , smoked salmon, splash of lemon and fresh herbs.
5. Last but not least garnish with fresh truffle on top. Enjoy!
