Cooking Recipe Pasta With Cream Truffle Sauce & Fresh Mushro
Recipe Ingredients
PASTA
SAUCE
ASSEMBLY
Directions
semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** See recipe for Shallot Puree.
For the Pasta: ==============
Place your flour on a work space. Add the egg, olive oil,
water, salt and pepper. Mix and roll the dough into a ball, then
continue working by hand until smooth and consistent. Dust the dough
lightly with flour. Run the dough through a pasta machine to form
noodles.
Dust with flour and reserve.
For the Sauce: ==============
Melt the butter in a saute pan. Add the mushrooms, shallot
puree, peppercorns, and bay leaves. Reduce the mixture over high heat
for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to
3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.
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
pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped
truffles, salt, and pepper. Add pasta to the saute pan.
Add a little cream truffle sauce and heat.
In another saute pan, saute 1 tablespoon sliced cepes, 1
tablespoon sliced shitake and 1 tablespoon of sliced chanterelle
mushrooms in 1 tablespoon of 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 chopped truffles.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA