ARCHIVE | TORTELLONI | Fall
HACCP rules:
Prep Time:
Yield
Shelf Life
- 8 eachPasta – Tortelloni, TrufflerecipeARCHIVE | TORTELLONI | Fall
- 1 tspevooARCHIVE | TORTELLONI | Fall
- 2 ozking oyster mushroomstrimmed1″ piecesNOTE*
- 1 tspkosher saltARCHIVE | TORTELLONI | Fall
- 2 tspGarlic – SlicedrecipeARCHIVE | TORTELLONI | Fall
- 1/8 tspfresh thymeleaves
- 1 flozwhite wineARCHIVE | TORTELLONI | Fall
- 3 flozpasta waterARCHIVE | TORTELLONI | Fall
- 1 1/2 ozunsalted butterARCHIVE | TORTELLONI | Fall
- 1 tsptartufata sauceARCHIVE | TORTELLONI | Fall
- 1 tbspCheese – Pecorino – GroundrecipeARCHIVE | TORTELLONI | Fall
- 8 slicesblack truffleshaved
- 6 piecespecorino romanoshaved
- 1
Cook Tortelloni in boiling salted water until the pinched edges are tender, and the center is just cooked through, about 3-4 minutes.
- 2
Heat evoo in a saute pan over medium heat until it begins to smoke.
- 3
Add mushrooms and salt. Cook until golden brown, about 3-4 minutes. Move mushrooms to one side of the pan.
- 4
Add Garlic to the other side of the pan. Cook until it caramelizes around the edges.
- 5
Add thyme. Cook until fragrant.
- 6
Deglaze with white wine. Add Pasta Water, butter and tartufata.
- 7
Drain Tortelloni well and add to the pan. Add Pecorino. Swirl the pan to emulsify the sauce. The texture should be creamy, while lightly coating the back of a spoon.
- 8
Spoon Tortelloni into the center of a warm bowl, ensuring some of the mushrooms are visible on top, as shown in the photo.
- 9
Spoon remaining sauce over the top of the pasta.
- 10
Garnish with shaved pecorino and truffle evenly distributed over the pasta, as shown in the photo.
Description
Serving Size
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