Esta es una exhibición prevé de cómo se va ver la receta de 'Pasta With Cream Truffle Sauce And Fresh Mushrooms' imprimido.

Receta Pasta With Cream Truffle Sauce And Fresh Mushrooms
by Global Cookbook

Pasta With Cream Truffle Sauce And Fresh Mushrooms
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. flour *
  • 1 tsp pepper, white
  • 1 lrg egg
  • 2 Tbsp. water
  • 1 tsp salt
  • 2 Tbsp. oil, olive
  • 2 Tbsp. butter
  • 2 c. stock, chicken
  • 2 Tbsp. mushrooms, button, minced
  • 1 c. cream, heavy
  • 2 Tbsp. puree, shallot **
  • 1/2 c. wine, madeira
  • 1 tsp peppercorns, crushed
  • 4 Tbsp. truffles, finely minced
  • 2 x bay leaves
  •     salt, (to taste)
  • 1 c. wine, white
  •     pepper, (to taste)
  • 4 Tbsp. mushrooms, cepes, sliced
  • 4 Tbsp. mushrooms, chanterelle
  • 4 Tbsp. mushrooms, shitake
  •     sliced, - sliced

Direcciones

  1. The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or possibly buckwheat flours.
  2. See recipe for Shallot Puree.
  3. For the Pasta:Place your flour on a work space. Add in the egg, extra virgin olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand till smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to create noodles.
  4. Dust with flour and reserve.
  5. For the Sauce:Heat the butter in a sauteepan. Add in the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mix over high heat for about 2 min.
  6. Add in chicken stock and continue cooking over medium heat for 2 to 3 min.
  7. Add in cream, bring the mix to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.
  8. In another sauteepan, add in Madeira wine to 3 Tbsp. of truffles. Reduce over high heat for 2 to 3 min.
  9. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
  10. To Assemble:Cook the pasta in plain boiling water, then drain. In a saute/fry pan, heat 2 Tbsp. of extra virgin olive oil, 1 Tbsp. of minced truffles, salt, and pepper.
  11. Add in pasta to the sauteepan.
  12. Add in a little cream truffle sauce and heat.
  13. In another sauteepan, sautee1 Tbsp. sliced cepes, 1 Tbsp. sliced shitake and 1 Tbsp. of sliced chanterelle mushrooms in 1 Tbsp. of extra virgin olive oil. Strain.
  14. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with minced truffles.