Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Every Sunday 9am - 1pmMount Alexander CollegeNext Market: Sunday 16 December

Black Truffles

Linguine & Black Truffle Pasta

ingredients

  • Fresh truffle scented Linguine
  • 500g Black Truffle shaved
  • 5 g Onions lyonnaiss (caramelised onions)
  • 50g Grana Padano-Parmesan Cheese, finely grated
  • to taste Extra Virgin Olive Oil
  • good drizzle White Truffle Oil
  • squirt Butter
  • knob Pinch of Sea salt
  • to taste Freshly ground pepper
  • to taste Pinch of Parsley
  • chiffonade - good pinch

 

method

  1. Prepare Linguini ahead of time and allow to dry
  2. Drop linguini in a large pot of boiling salted water
  3. Combine all ingredients except parsley and mix in a bowl
  4. Drain pasta and toss with ingredients
  5. Correct seasoning and Serve pasta into four large, pasta bowls using a pasta fork to spin linguine into the center of each plate
  6. Top pasta with shaved cheese and sprinkle with minced parsley
  7. To truly make this a special dish, shave fresh white truffles before serving.

Remember Pasta recipe quantities are variable and do not to be exact.

LIVE A LITTLE

 

Sunday Truffle Bruchetta

ingredients

  • 1 Egg poached Gremolata (Parsley and lemon zest chopped)
  • Salt and Black Pepper
  • Shaved Black Truffles
  • White Truffle Oil /extra virgin olive oil
  • Sour dough bread(Red Beard Bakery) sliced and grilled
  • Slow braised mushrooms
  • Parsley chopped
  • Water cress picked
  • Red onion chiffonade and washed
  • Unsalted Butter Beurre noisette
  • Fresh Thyme washed and picked

 

method

  1. Bring acidulated water to the boil and simmer
  2. Poach egg to soft centered
  3. Cut bread to desired thickness and grill drizzled with oil
  4. Tossed slow braised mushrooms, parsley and cress in a bowl and season toss onions and thyme together
  5. Place some butter in a pan and slowly burn to a nut brown and finish with lemon juice
  6. Place warm bread on plate and cover with mushroom mix
  7. Place poached egg on top, scatter with thyme and red onions and shave truffles
  8. Sprinkle with gremolata and pour beurre noisette on and around plate
  9. Serve with black pepper and more olive oil
 

Pasta can be purchased from Take Me Home, Bread can be purchased from Red Beard Bakery or St Andrews and Water Cress & Parsley can be purchased from Central Highland Herbs all regular producers at the MSFM.

The MSFM Stadium Kitchen is supplied by KitchenAid, Profiline and Gladiator proud partners of the MSFM supporting producers, farmers and agriculture in Victora.