Talk about chilled pasta and I will think about the Angel-hair pasta with truffle oil and Sakura Ebi prepared by Chef Edwin from Yoyogi in Singapore. I’ve tried the one at Gunther’s but somehow I still prefer the one at Yoyogi.
We were expecting some really hot temperatures here in Geneva (approximately 31 degrees – I know nothing compared to the weather that we get in Singapore, but it’s apparently considered very hot by the Swiss standards). So, I decided to bring down the temperature a notch by whipping out my version of this chilled pasta. I’ve tried this before in Singapore but it failed quite horribly so it was rather challenging for me to try and create this recipe here without the key ingredient of the Sakura Ebi.
Well, I guess I just had to improvise. I spent the entire day ‘hiding’ at home and staying in front of my computer googling for chilled angel-hair pasta recipes. The google search yielded very little results. So again, this is a ‘mash-up’ of the recipes that I found plus some add-on’s from yours truly. Of course, it doesn’t quite compare to the one I had at Yoyogi, but it will do for now for a home-recipe.
Cold Pasta with White Truffle Oil and Ouefs de Truite
- Cook pasta (I used normal spaghetti but Angel-hair pasta or Capellini is preferred)in boiling water till al dente.
- Drain pasta and drizzle the pasta with olive oil and generous amount of truffle oil.
- Then, pop the pasta into the refrigerator to be chilled as this dish is best had cold.
- Just before serving, mix the pasta with chopped chives and add a dollop of caviar (we used Trout eggs).
Pretty simple but yet an elegant way to serve dinner. This recipe may also be useful for last minute entertaining. As for us, it was a great way to beat the heat as well as the Monday blues for the Man.