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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
- Â Â salt, (to taste)
- 1 c. wine, white
- Â Â pepper, (to taste)
- 4 Tbsp. mushrooms, cepes, sliced
- 4 Tbsp. mushrooms, chanterelle
- 4 Tbsp. mushrooms, shitake
- Â Â sliced, - sliced
Direcciones
- * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or possibly buckwheat flours.
- ** See recipe for Shallot Puree.
- 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.
- Dust with flour and reserve.
- 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.
- Add in chicken stock and continue cooking over medium heat for 2 to 3 min.
- Add in cream, bring the mix to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.
- In another sauteepan, add in Madeira wine to 3 Tbsp. of truffles. Reduce over high heat for 2 to 3 min.
- Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
- 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.
- Add in pasta to the sauteepan.
- Add in a little cream truffle sauce and heat.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 269 | 51% |
| Total Fat 30.39g | 38% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.18g | |
| Cholesterol 117mg | 39% |
| Sodium 1063mg | 44% |
| Potassium 407mg | 12% |
| Total Carbs 40.73g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.19g | 7% |
| Protein 8.55g | 14% |
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