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Pappardelle w/ Porcini & Truffle Sauce Print Email


Tender yet chewy pasta draped in a creamy porcini sauce with a dash of truffle oil – molto bene! Start with a little mortadella and you’ll think you are in Bologna Italia.

.75 oz. dried porcini mushrooms
Boiling water
4 TBS butter
8 oz package DeCecco egg Pappardelle
2-4 tsp. white truffle oil (olio tartufo bianco)
1/2 cup heavy cream, half & half, or fat free half & half
1/4 cup Parmigiano-Reggiano - to taste

Place porcini mushrooms in a measuring cup and add plenty of boiling water. Cover and set aside to re-hydrate at least 20 minutes. Set to boil a large pot of salted water for pasta.

Melt 2 TBS butter in a 3 - 4 quart saucepan. Strain re-hydrated porcini mushrooms through a coffee filter and reserve strained broth. Rinse porcinis to remove any dirt and add to melted butter along with 2-3 TBS mushroom broth. Simmer slowly to soften mushrooms for about 10 minutes - add more broth if needed.

Cook pasta in boiling salted water and drain. Add truffle oil, remaining butter, cream and Parmigiano-Reggiano to mushrooms and stir over medium heat to melt cheese. Add pasta and toss gently over medium heat for 2-3 minutes to marry ingredients. Pasta boiling water can be used to marry the dish. Taste and adjust salt if needed. Serves 6 as a first course - Chef Mick Rosacci.
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