ever since i ate the incredible truffle pasta at il lido, ive been so hooked on the delicious taste and smell of the aromatic fungi. the only problem is that when these cravings hit, it can be so inconvenient because the truffle season is only between july to august..terribly short periods to enjoy that awesome mushroom. and not to mention, it is so expensive (about $9000 US per kg for a good quality truffle, and rare white truffles can go up so much more) when in season, so not to mention the price of the fresh truffles when it is not in season.

anyway..the thing is i really HAD to have some truffles, i was literally dreaming of it. so i decided to compromise, and buy truffle infused oil! hehe. its still really expensive though, a good olive oil costs about $14-15 per 1 L, this small baby here costs me $20 for 60 ml. yeaps thats how exorbitant it is, but then again it is made of white truffle, so maybe thats why its more expensive. i bought it from Queen Victoria Market, one of my favorite places for fresh and deli produce, together with the scrumptious handmade spinach pasta (look at the nice color! :P i wanted to buy the squid ink pasta too..but kj hates it..she hates the color hehe oh wells.)

so for dinner tonight, i made a really simple pasta dish to allow the truffle to stand out. basically sauteed some chopped garlic and champignons in extra virgin olive oil, cooked the spinach pasta till al dente then add in 2 tablespoon of the truffle oil..honestly, it just cant compare to the when after having tasted fresh shavings of truffles on top of my pasta, with the steam rising and infusing with the flavor, but i guess beggars cant be choosers heh..so ive gotta survive with this poor substitute till the next season arrives. :P