Samui Wining & Dining
Do it Yourself!

This month’s special recipe is for Fettuccini and Black Truffles with Cream and comes courtesy of Chill @ Hip restaurant at Punnpreeda Hip Resort.

22Big is not always best, particularly when it comes to the friendly and personal service that’s the norm at most of the smaller resorts. And that’s particularly true of Punnpreeda Hip Resort, which is situated just about in the middle of Bang Rak’s beach road. Its fresh boutique-styling, with the play of scrubbed concrete against rich wood textures, is a perfect counterpoint to the lush vegetation that flourishes everywhere. The rooms are luxurious, and its beachside restaurant, Chill @ Hip, has a delightful sea view is relaxed, open-sided and breezy. Plus their Executive Chef, Luigi Fadda, is a time-served culinary expert when it comes to preparing Italian and Mediterranean cuisine.

    This month’s recipe is decadent. It’s sheer indulgence; rich, smooth and extravagant (except for the price!) and it’s just the thing to savour on a sunshine holiday – you can count the calories again when you get back home! Nearly all the recipes you’ll find for this dish don’t use actual truffles, but rather truffle butter or truffle oil. But at Chill @ Hip, chef Luigi doesn’t mess about, and gets right to the heart of the matter with the genuine article. And that slight crispness of the fresh black truffles perfectly complements the buttery smoothness of the pasta. Black truffles are preferable to white ones as they not only form a more-pleasing contrast with the paleness of the pasta but also have a more-subtle aroma. But don’t just take my word for all of this, drop in when you’re in the area and find out for yourself! And to make this splendid treat for yourself, this is what you do.

 Fettuccini and Black Truffles with Cream (serves four)



  1. 10 gms onion
  2. 20 gms fresh porcini mushrooms
  3. 20 gms butter 40 gms eggplant
  4. 40 gms fresh black truffles
  5. 120 gms whipping cream
  6. 10 gms olive oil
  7. ½ bulb garlic
  8. 1 tbsp white wine (or champagne if it’s a special occasion!)
  9. 200 gms dry fettuccine pasta

Add salt and pepper as required


     Melt the olive oil and the butter together in a pan on a medium heat. Finely chop the onions and garlic, add, then stir for 3 or 4 minutes taking care not to brown. Dice the eggplant and mushrooms and add. Add the wine and sauté for several minutes until the wine begins to reduce and the mixture thickens. Put water in another pan, add salt and oil to taste, add the fettuccine, bring to the boil and then simmer for 4-5 minutes. Add the cream to the sauce and continue to reduce for a further 2-3 minutes whilst stirring. (If you want a richer, creamier result then keep reducing until you reach the required consistency then remove from the heat.) When the pasta is ready, drain, and stir with the sauce. Finally, slice the truffles and stir into the pasta mix, adding coarsely-grated pepper and salt to taste.


      Note: There’s an art to cooking truffles as they have a gas trapped inside them which is released when they are shaved or cut open. White truffles have more of this gas and so are more aromatic. But, although that typically gorgeous aroma of ‘chocolate and earth’ is intense to begin with, the gas (and thus the bouquet) quickly dissipates when the truffle is cut and then cooked. This is why it’s vital to use black truffles right at the end when everything else is ready, and barely cook them, only allowing them to blanche a little in the still-steaming pasta.





Rob De Wet


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