here it is…the epitome of springtime… could this not be a more restaurant worthy presentation? i mean, if this was put down in front of you, wouldn’t you have high expectations? a yolky fettuccine dressed with creme fraiche… the waft of truffle hitting your nose… yes, this is going to be just incredibly….
dear readers, let’s just make this clear… it pretty much sucked. it just did. and it was altogether my own fault. because each ingredient on it’s own was perfectly lovely. i just didn’t know when to leave well enough alone… and my pasta – as you might imagine – was freshly homemade, making it sting just a touch more. ..
pretty pasta (that you should never make)
a container of creme fraiche
2 entire ounces of very expensive white truffle oil
ok, had i stopped here, i’d have had my usual winner of a simple pasta dish…
toasted pine nuts (borderline error)
about a solid cup of grated parmigiano (first major mistake)
very young broccolini, chopped and left raw (second major mistake)
lemon infused olive oil (i must have been on crack – seriously)
broccolini flowers to garnish (whateva)
toss, eat, gag, toss
mourn over your beautiful wasted fettuccine, truffle oil and creme fraiche
so like, this is me failing miserably.
i am humbled in the face of fine cuisine.
i repent to the god of all things culinary.
final note: i served this to 4 people at a business meeting.
one was a chef.
so what was your biggest flop?