“Okay, Abby. Let’s get everything in place. Farro mafaldine, black truffle butter, and the mushrooms,” John
says, his hand passing over each individual ingredient—and lingering over the coveted black truffles—as
he speaks.
I nod. My body feels like it’s about to burst, I’m so excited. “I can’t believe we’re finally doing this,” I say. “If
we can just nail this dish, the cook-off is ours.”
Karl chuckles from the sidelines. “No pressure, huh?”
John and I share a quick glance and a collective breath before diving in.
He works on preparing the handmade pasta, expertly feeding the farro mafaldine through the machine. I
focus on the mushrooms, slicing them with surgical precision before turning to the star of our dish: the
black truffles.
Enter title…
them fall into the small pot of melted
the room and making my
what feels like an eternity, the dish is finally complete.
mafaldine, black truffle butter, and mushrooms sitting
here goes nothing,” I say, scooping a generous
pick up a fork, the atmosphere between us
know something is wrong. The flavors
The black truffle butter, rather than enhancing the dish as
dish with
wide as I
“Oh, this is bad. This is really,
widening as he
slight
serve this,” I mutter, already dumping the disgusting
didn’t realize they could
try again,” John suggests,
of
we get to work. We start by making adjustments to the recipe,
ratios
first attempt. The three of us
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