Thursday, October 3, 2013

Welcome to the Tombs (part 2): Truffled Linguini

Rick, Daryl and Michonne return to Woodbury and stumble upon a scene of carnage on the way. The entire Army of Woodbury lies dead on the road. A few had already turned and were feasting on the fresh bodies.

A sole woman named Karen survived and is able to explain to Rick what happened. In his fury over the undignified retreat of his army, the Governor opened fire on all of them. Believing them to all be dead, he left with his two surviving Lieutenants: Shupert and Martinez.

Back at the prison Glenn and Maggie are of course unaware of this new development, and return to their positions on the catwalk to keep watch against another surprise attack.

Hershel and Carol would have no idea who long they'd have to wait for Rick, Daryl and Michonne to return. At dusk, Hershel would send Beth out with celebratory dinner for his daughter and future son-in-law; Truffled Linguini.

Plain pasta can be almost magically transformed into a gourmet feast with a sauce made from only a few pantry ingredients. The extra addition of white truffle oil adds a distinctive and unforgettably earthy flavor. Make the effort to grab some if your next scavenging mission takes you to a larger grocery store. Stash it away for a special victory meal and savor your success.

And when the dead rise; never turn your back on the Governor…especially if you're on his side.

Truffled Linguini

1 (16 oz) box linguini or fettucini

Powdered Eggs to equal 2 Fresh Eggs
1 (large) or 2 (small) cans Evaporated Milk
3 tsp. Butter Flavored Sprinkles
2 Tbsp. Butter Flavored vegetable shortening
1/2 cup Parmesan Cheese (divided)
2 Tablespoons White Truffle Oil (divided)
2 tsp. Kosher Sea Salt

Fill a large Dutch oven or heavy duty stockpot with water and bring to a boil over medium-high heat or medium-hot campfire coals. Cook pasta according to package directions.

Meanwhile, in a mixing bowl, combine evaporated milk, powdered eggs, butter-flavored sprinkles, butter-flavored shortening, 1/4 cup of the Parmesan Cheese and 1 Tablespoon of the truffle oil.

When pasta is finished cooking, drain well and return to the Dutch oven. Pour milk and truffle mixture over pasta and stir well to blend. The egg in the mixture will coat the steaming-hot pasta and form a sauce. 

If it starts to congeal or if the cheese hinders the mixing process, feel free to add a few tablespoons of water and keep stirring until the sauce is smooth and shiny in appearance. Add salt to taste and divide evenly among the plates. Serve right away with the remaining tablespoon of truffle oil  and 1/4 cup Parmesan Cheese sprinkled over each serving.

No comments:

Post a Comment