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.
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.
In a big mixing bowl, add cooked mushrooms, truffle oil, vinegar and a pinch of salt. Stir together and set aside.
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.
Prepare a bowl of ice water while waiting for pasta to boil. Once cooked, transfer pasta into ice water bath until pasta is chilled.
Add the 1 tbsp of pasta water into the mixing bowl with the mushrooms, then toss the pasta in and mix well.
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.