Everybody knows that Brussels is a ‘transit’ city. You live there frenetically for months, you find your house, you settle down, you meet people. You meet special people, and you make friends. Good friends. You share with them everything, they become your family, they welcome you when you go home after an awful day at work, they dry away your tears if you had a bad day, they cook for you when your fridge is empty. One day, they tell you that they are leaving. That their adventure in Brussels is over (maybe for a while), and suddenly you realise that after all, in this weird, rainy city we are all passengers. Well, I don’t want to be emotional, but this weekend I have to say goodbye to a very special person. She is one of the most generous and kind persons I’ve ever met, and I am truly sorry I won’t see her for a while. We are going to celebrate her last night properly, but in the meanwhile I made something special for her. As she loves truffles, I tried to make a very special type of fresh pasta. It’s made with a mix of buckwheat and durum wheat. It is dark, almost black when you cook it, and remains extremely rough, so the sauce will be perfectly absorbed. If you want to properly thank a dear friend who’s leaving, this is the best way to do it (besides partying hard for all the night long!)
Ingredients and procedures for rough tagliatelle with truffle and sausage sauce
For the tagliatelle (4 people)
- 300 gr. buckwheat
- 100 gr durum wheat
- 200 ml hot water
- 1 pinch of salt
For the sauce with sausages, truffle and mushrooms
- 5 fresh sausage ‘chipolata’ style
- 500 gr fresh mushrooms
- 1/2 onion
- 1 garlic
- 3 tbs of the special mix ‘pennette del bosco’ from Dille&Camille’ (a melange of dried tomatoes, olives, garlic, spices and mushrooms)
- 2 tbs of truffle oil (here in Brussels we definitely recommend ‘Il Tartufo di Paolo’, an olive oil with truffle aroma that you can find at the Delhaize. Not too expensive and delicious).
- 100 ml creme fraiche
Procedure for the rough tagliatelle
In a bowl, mix the two types of flour. Add the pinch of salt and slowly the hot water (it’s the same procedure for the ordinary fresh pasta). Mix everything until you obtain an elastic, soft dough, that your will knead for a while until the dough won’t stick anymore on your fingers. Cover the bowl with a lid, and let it stay for 30 minutes. Put some flour on the table where you will spread out the dough with the roling pin. Cut a first piece of dough, spread it with the rolling pin and cut as much stripes as you can with a knife. Each stripe should be 1 cm large, 20 cm long. Put all the stripes on a dish, adding some flour in order to avoid that they get sticked. Follow this procedure until you finish all the dough. Put the water boiling in a large cooking pan. Add salt and some drops of olive oil. Boil the tagliatelle for 5 minutes, then pour them in the frying pan where you previously cooked the sauce. Mix carefully for a couple of minutes, so that the sauce will be absorbed by the tagliatelle. Add the creme fraiche and the two spoons of truffle oil, keeping on mixing. Serve and eat immediately.
Procedure for the sauce with sausage, mushrooms and truffle oil
In a frying pan, put some olive oil, the garlic and the chopped onion. Add the sausages (you have previously taken off the peel, and mashed them) and the mushrooms you already cut. You may add some drops of white wine, then you pour the three spoons of ‘mix pennette di bosco’. Add some pepper, eventualy more wine and some more drops of olive oil if the mix seems too much dried. When sausages and mushrooms are cooked, add one spoon of truffle oil, some salt, and put the pan away from the fire. Once you pour the tagliatelle in the sauce, add the creme fraiche and another spoon of truffle oil.
It seemed that my friend appreciated the meal. All I have to do now, is to wish her good luck for her future, with the promise that we will see each other again. Thank you for this wonderful year, Maartje!