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

Pasta With Cream Truffle Sauce And Fresh Mushrooms
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Ингредиенты

  • 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

Инструкции

  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.