Thursday, April 21

Asparagus, Broccoli, Baby Portabella Mushrooms, and Tartufata Sauce

The Young Tongue celebrated her 2nd birthday over lunch with the family earlier today.  We had a spread of her favorite things and I thought I'd start with the vegetable dish.
Bring water to a boil then add sea salt.  Plunge the broccoli and allow to cook, then drain and strain.  Repeat the method with sliced baby asparagus and combine them in a serving dish.  
In a pan with olive oil, saute sliced baby portabello mushrooms.  Then add some tartufata sauce.  Once cooked, season with salt and pepper and toss into the greens.
A friend of mine gave me this Sabatino Tartufata Sauce.  It may have arrived in a small bottle, but the flavors are quite strong.  In fact, it added quite an "umph" to my dish.
This particular Tartufata sauce came from white truffles in Italy.  A lady named Cecile sells them locally and you can reach her at: 0917-8559637 or like her page called "Truffles & More" on Facebook.