My obsession for Italian food is on another level. The flavors of homemade pasta and a glass of wine just always does it for me. Another one of my culinary obsessions is truffle, which I try and incorporate in every dish when possible – like my popcorn, for example.
Recently, I visited a local Italian restaurant called Grissini that served one of the most delicious truffle Pappardelle dishes I’ve ever had. Actually, it was just as good as a similar dish I had a few months ago while I was traveling through the Amalfi Coast.
With the taste of truffle and homemade pasta lingering in my mind for a week after my visit to Grissini, I knew I had to try my hand at recreating the dish.
Here’s my simple take on a Papparadelle with mixed mushroom. If you’re able to make homemade pasta, this dish will be on another level.
The recipe is insanely delicious! If you recreate this recipe (or any of the recipes on my blog) be sure to tag me on Instagram (@Kim_Hashemi) or let me know in the comments so that I can see your masterpiece!
What you’ll need:
Sea salt
1 tbsp. of good olive oil
¼ cup of organic shallots (finely chopped)
4 ounces of cremini mushrooms
4 ounces of oyster mushrooms
2 minced garlic gloves
2 tablespoons dry sherry
¼ cup heavy whipping cream
1 tsp. fresh sage (finely chopped)
Parmigiano-Reggiano cheese
Black pepper
1 tsp. truffle oil
Directions:
- Rinse the porcini and let them soak in a covered bowl of boiling water for 20 minutes. Drain through a coffee filter and keep ¼ of the water to add in later
- Cook pasta (following instructions on package) until al dente and keep ¼ of pasta water to add in later
- Heat olive oil in a large pan and add in shallots, mushrooms, and garlic. Sauté for 5 minutes while stirring frequently
- Add in chopped porcini, dry sherry, sea salt and cook until the sherry evaporates (about a minute)
- Add in 1 ounce of finely grated Parmigiano-Reggiano cheese and reduce heat.
- Add in pasta, pasta water, heavy cream, chopped fresh sage, and black pepper. Toss well.
- Drizzle truffle and toss again
- Plate pasta with crumbled of finely grated Parmigiano-Reggiano cheese and sage leaves