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This exquisite looking yet quick and easy Cold Truffle Capellini with Abalone and Black Roe dish is set to make an impression during your Lunar New Year reunion dinner or any of your special dining event. This is not the first time I worked with the New Moon brand. I have previously created a dessert using their bird’s nest, and my 15-minute steamed cod fish using their chicken essence. I love the quality of their products, the abalone they sent me looks freshly canned, you can smell it from the brine, it’s the natural aroma of the ocean.

My friend, Nat, suggested that I recreate the chilled truffle scallop capellini I made few years ago. That was such a crowd pleaser at my dinner party. So here you go, my Cold Truffle Capellini with Abalone and Black Roe, using New Moon’s premium abalone from Australia. I love the rich flavours of the ocean and earth in this dish. Even though the flavours of each ingredient are unique and distinctive, they all come together and complement each other very well.

new moon abalone
Cold Truffle Capellini with Abalone and Black Roe

The ingredients used are very simple, though it can be a bit pricey. Thus I’d make this dish when there is a special occasion, such as for our family reunion dinner during the Lunar New Year.

  • Abalone – I am using New Moon premium abalone from Australia in this Cold Truffle Capellini with Abalone and Black Roe dish. The brine from the canned abalone can be used to add to hotpot or to cook stock or congee, so be sure to save it for later use. The abalone should be served as soon as the can is open to ensure freshness and tenderness of this exquisite seafood. I chilled it a little so that it complements well with the chilled pasta.
  • Capellini – It’s sometimes referred to as angel hair pasta. However angel hair pasta is thinner than capellini, by a matter of a few 0.04-0.07 millimeters. So you can also use angel hair pasta if you can’t find capellini. The difference is hardly noticeable.
  • Salt – I used coarse salt here to boil with the pasta. Salting the boiling water when cooking pasta means you do not have to add more salt into the sauce. And in this case the black roe which we will add later is salty already, thus we will only use 1/2 tbsp for 100g of pasta for boiling.
  • Black pepper – I am using freshly crushed black pepper, nothing beats freshness.
  • Truffle oil – Actually you can use truffle paste if you can find it. In this case, my dear friend, Joy, gifted me with a nice bottle of white truffle oil which I seldom have the opportunity to use. You can see the type of truffle oil I used in the picture below.
  • Black roe – I bought the black lumpfish roe from Cold Storage in Singapore. It has a strong ocean umami flavour which is quite salty. I found a similar one online which calls it the Romanoff Caviar. This type of black fish roe is not officially called caviar as only fish roe from the sturgeon family of fishes can be named caviar. You can definitely substitute this with caviar if you like something fancier (albeit pricier). Scroll down to see the brand I used.
ingredients
truffle oil

Watch how to make Cold Truffle Capellini with Abalone and Black Roe on YouTube

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Cold Truffle Capellini with Abalone and Black Roe

This exquisite looking yet quick and easy Cold Truffle Capellini with Abalone and Black Roe dish is set to make an impression during your Lunar New Year reunion dinner or any of your special dining event. Even though the flavours of each ingredient are unique and distinctive, they complement each other very well.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course starter
Cuisine asian, Chinese, Fusion, Western
Servings 4 persons
Calories 230 kcal

Ingredients
  

  • 1 big canned abalone I used New Moon brand
  • 100 g capellini pasta or angel hair pasta
  • 2-3 tbsp white truffle oil and 1-2 tbsp for garnishing
  • 2 tbsp black roe and 1-2 tbsp for garnishing
  • tsp freshly crushed black pepper
  • ½ tbsp salt
  • Water for boiling pasta
  • Ice for ice bath

Instructions
 

  • Open the can of abalone. Drain off the brine, keep the brine for other uses. Cover and chill the abalone in the fridge until ready to serve.
    1 big canned abalone
    abalone
  • Boil a pot of water over high heat. Once the water boils, add 100g capellini pasta, make sure pasta is full submerged into the boiling water. Add 1/2 tbsp salt and stir well. Continue to let it boil on high heat until al dente.
    Note: Gently press the pasta into the water, taking care not to break the pasta. Follow the boiling timing indicated on the pasta packaging. You should also do a bite test every now and then to make sure the pasta is cooked al dente.
    100 g capellini pasta, 1/2 tbsp salt, Water
    boil the pasta
  • Immediately remove from the water and transfer the pasta into an ice bath. Let it soak in the ice bath for about 1 minute until the pasta is chilled.
    Ice
    ice bath
  • Transfer the chilled pasta into a mixing bowl. Add 2-3 tbsp white truffle oil, 1/8 tsp black pepper, 2 tbsp black roe. Mix well.
    Note: Do a taste test and add more truffle oil and black roe if desired.
    2-3 tbsp white truffle oil, 2 tbsp black roe, 1/8 tsp freshly crushed black pepper
    mix the pasta
  • To plate the dish. use a pair of thin tongs or chopsticks, dish out the pasta and roll it within a small bowl.
    Cover the the bowl with the serving plate.
    Turn the plate over with one hand holding the bowl.
    The capellini pasta should sit nicely on the serving plate.
    plate the pasta
  • Top with the chilled big abalone.
    place the abalone
  • Garnish with more black roe and white truffle oil.
    This dish is best served chilled.

Video

Nutrition

Calories: 230kcal
Keyword abalone, pasta, roe, seafood, truffle
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