Pasta with truffles (Pâtes fraîches aux truffes) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 38) by Wolfgang Puck
- carrots
- celery
- heavy cream
- leeks
- truffles
- prosciutto
- truffle juice
- pasta dough
-
EYB Comments
You may use the Pasta recipe on p. 208.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.