Pasta with "scorzone" truffle
in mushroom's cream(Nastroni al tartufo scorzone in cremina di
funghi)
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- 250 grams of egg tagliatelle
- 50 grams of dry boletus
- one white onion cut into small pieces
- 2 garlic cloves
- one small bunch of "nepitella" (it is a herb)
- the leaves of a small branch of rosemary
- 4-5 sage leaves
- 1 spoon of granular stuff for boletus broth
- one stock cube for boletus broth
- butter
- full-cream milk
- white flour
- salt
- 40 grams (at least) of black truffle (the so called scorzone).
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Put
the dry mushrooms in a small saucepan with hot water in order to reconstitute
them and keep them warm. Take the blender and put inside onion, garlic,
rosemary, sage, one spoon of granular stuff, 50 gr. of butter with half
big spoon of mushrooms hot water; mix all these ingredients in order to
form a quite runny purée. Then pour it in small saucepan, add the
small bunch of nepitella and cook over a medium heat, turning the stuff
very often, for 5 or 6 minutes. At the same time take the blender once again
and mix 30 gr. of butter, the stock cube, one spoon of flour and the mushrooms
together with 2 big spoons of their hot water until you have a homogeneous
purée. Then warm up 1/2 litre of milk and leave it available to use
later. Take the blender and pour the mixed stuff in a pan over the heat,
turn and mix it very well, cook it for 5-6 minutes by turning it and add
some spoons of the warm milk when it will start to thicken, because it has
to be sufficiently runny. After this time add some more milk until you will
have a runny cream with a delicate boletus flavour. The presence of the
granular stuff and the stock cube does not require to salt this cream, but
if necessary you can add a little bit of salt, then switch off the heat
and leave it for some minutes.
Cook the pasta "al dente" then drop it in a pan (please take care
to the fact that the pasta should not be excessively drained), flavour it
with 5-6 spoons of mushrooms cream, turn and mix it very well, add 3 spoons
of the cooking water, let it drain and then add some more cream and let
it mix to the pasta, over a brisk heat and very quickly. Then serve the
pasta on the plates and cut over the pasta the truffle, which has been previously
cleaned and removed from its strong bark. |
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