The hottest Italian restaurant of the moment has shared its recipe for the new « socialite » dish. Great news for upscale foodies.
« Truffle very quickly looses its flavor once picked out of the earth. A peasant located 20km from Bologna sends us his crop every two days directly, in a small Fedex box, in order to have super fresh summer truffles. I learned this recipe in a fabulous small family run restaurant in the Piedmont region. These people really know their stuff when it comes to truffles, and I serve this with a Barbera (red wine from Piedmont), for example a Trediberri: three buddies who produce a fruity and well structured wine below La Morra. »
Briskly mix the semolina and the water. Spread a thin plaque with the pastry pin; slice into fine linguini strips and allow to dry for 6h. More simple, try dry pasta with the di Gragnano label. Delicious, especially the paccheri.
Pan fry the garlic in oil, add the mushrooms and cook for a few minutes on a high flame until they are nice and golden.
Then add 3 grams of truffle with the parmesan and cook for 10 minutes.
Once the cream of truffle is ready, cook the pasta in salty water with 1L of water for 100g of pasta. Careful, the pasta must be cooked in absolutely boiling water.
1 minute before the end of the cooking, take a small ladle of the pasta water and incorporate it in the sauce so that the starch produces a thickening effect (it’s the secret of success) then incorporate the drained pasta in the sauce so they finish cooking.
Remove from the flame, add the mascarpone, parmesan and a dash of olive oil.
Present in a hollow plate and add the rest of the truffle in slivers, cut with a mandoline (buy one, it always comes in handy!).