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COLD TRUFFLE PASTA WITH FISH ROE

I've been having these in Singapore, usually served as appetisers at Japanese restaurants/omakase where they top the cold pasta off with uni/cavier. But these normally costs a fortune at the restaurants probably due to the high-ses ingredients. And an unpopular opinion but what's the big deal with uni?!?! I don't particularly enjoy the taste nor the texture. I DON'T GEDDIT.


Anyway, I got really inspired and decided to try a mid-ses version that uses truffle oil and ebiko/tobiko (prawn/fish roe which you can find them in your asian supermarkets, mine was frozen. I would have loved to use Ikura if I have them available here! ). This pasta, as an appetiser, is intended to be light, refreshing and tangy. Hence, also a smaller portion of pasta is used. Please increase the portions accordingly if you would like a larger serving, and to be honest I could easily have this as a main.




I was super proud of this and really enjoyed it because I did this on a whim and it turned out really well, and also this is a different take on the usual pasta with it being lighter. Obviously, once again not exact measurements so please taste as you go.


Also, I really recommend thinner pasta, like capellini/angel hair/spaghettini for best bite and flavour. Spaghettini is NOT Spaghetti, it's a thinner version of its brother. Although we normally like it THICCCC but this is not the time for that.


OKAY, HAVE FUN!!



 

COLD TRUFFLE MUSHROOM PASTA WITH FISH ROE

Serves: 2 portion of appetiser


115g Spaghettini or Angel Hair Pasta

120g shiitake/cremini mushrooms, very finely diced (almost minced-like)

A tsp of balsamic vinegar

2 tbsp truffle oil

1 tsp white/sherry vinegar

Tobiko/ebiko or whatever roe/caviar

1 tbsp pasta water

Chives for garnish

Salt and black pepper to season.


  1. On medium heat, heat 1 tbsp olive oil and stir-fry mushrooms until soft. Add a tsp/drop of balsamic vinegar and season with salt and black pepper as you stir-fry. Remove from heat.

  2. In a big mixing bowl, add cooked mushrooms, truffle oil, vinegar and a pinch of salt. Stir together and set aside.

  3. Season boiling water with salt and boil pasta according to box instructions until Al-dente. Reserve 1 tbsp pasta water after cooking, for the mushroom mix.

  4. Prepare a bowl of ice water while waiting for pasta to boil. Once cooked, transfer pasta into ice water bath until pasta is chilled.

  5. Add the 1 tbsp of pasta water into the mixing bowl with the mushrooms, then toss the pasta in and mix well.

  6. Using chopsticks/carving fork, divide the pasta into two portions. Twist the pasta around the chopsticks for the cocoon shape and set it on a plate. Top the mushrooms bits on the pasta and drizzle any remaining sauce over it. Then, add the fish roe on top of the mushrooms and garnish with chives.

 

THE END!!




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