Adapted from Barefoot Contessa
I have wanted to make the tagliarelle with truffle butter ever since I first saw Ina make it on the Food Network and it was just as delicious as I had anticipated it would be. This past weekend Scott and I went to New Braunfels to visit my Grandpa (he is 99 and has an iphone and ipad), so I knew we’d need to have something quick and easy planned for dinner on Sunday night when we returned and these recipes were perfect.
The Tagliarelle with truffle butter had a few challenges and adjustments. The recommended cipriani tagliarelle pasta is not available at Central Market, so instead I purchased some fresh tagliatelle. I love fresh pasta so I’m sure this was every bit as good as the original if not better. However I almost had a heart attack when I discovered that the truffle butter was not in its usual spot and fortunately the cheese lady found some hidden in the deli. The recipe calls for 3 oz of shaved parmesan, but I think 1.5 oz would be plenty and only 2 Tbsp of fresh chives as well. This made 3 servings, but I wish my dad hadn’t been there with us so I could have eaten more of it. So let’s say it make 2 generous servings, if you are serving it alone.The French apple tart was very simple to make and tasted very light. I took a shortcut and used a puff pastry. I had made Ina’s apple and dried cherry turnovers for Valentine’s Day and only made half the recipe so I had a sheet leftover to use for the tart. The recipe calls for 4 granny smith apples but I only used 2.5 apples and less than ¼ cup of sugar and about 3 Tbsp of butter. For the glaze I used 1 Tbsp dark rum and finished off a jar of apricot preserves (so ~1/4 cup). I didn’t even strain it, just dipped the brush in the mixture and then onto the tart. Also the tart only took 45 minutes to bake.
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