| http://www.w3.org/ns/prov#value | - The porcini pasta dough recipe comes from Giuliano Bugialli's Bugialli on Pasta.I had stored both the eggs (for poaching as well as for making the hollandaise) and the butter (for the hollandaise) with the truffles overnight in tightly sealed jars - the aroma of truffles best clings to foods rich in fat, such as eggs and butter.
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