Ingredients
- 60 ml Malaysian palm oil
- 4 sage leaves
- 100 ml chicken stock
- 5 gm margarine
- 10 gm truffle margarine
- 50 ml cream
- 2 tbsp grated pecorino
- Salt to taste
- 1 tbsp chopped truffle mixed with a little Malaysian palm oil
- 80 gm pappardelle, cooked al dente
- 20 gm parmesan, shaved
- 10 gm black truffle, shaved
- Shiso leaves, for garnish
METHOD
To Cook
Heat Malaysian palm oil in a pan, sauté the sage leaves over medium heat until fragrant. Add chicken stock and reduce until thick, then remove the sage.
Add margarine and truffle margarine, cream, pecorino and season with salt. Add in the truffle oil. Remove from heat and toss pasta with sauce until well-coated.
Top with parmesan, truffle and shiso leaves.