Oh, big deal. Somebody's lunch.
Yepth, an impromptu casserole of cute, twisted noodles, homegrown broccoli florets, and a good grating of Gruyère cheese. Some butter to help it all stir through.
But here's the deal. We have a jar of truffle salt (Williams-Sonoma will happily provide you with some for a generous fee). And we thought: Would that taste good on this silly, homely bake?
We thought it would, but we decided to wait until it was cooked, and then make up our minds.
By the time the casserole came out of the oven, though, we realized we had created the flavor of truffle. It's in the cheese, it's in the broccoli, it's even in the pasta. We baked a dish of truffle flavor. Chemical synergy.
Did we put truffle salt on it?