ARCHIVE | TORTELLONI
- 8 eachPasta – Tortelloni, Swiss ChardrecipeARCHIVE | TORTELLONI
- 1 tspevooARCHIVE | TORTELLONI
- 2 ozchanterelle mushroomswashedtrimmed1″ pieces
- 1/8 tspkosher saltARCHIVE | TORTELLONI
- 2 tspGarlic – SlicedrecipeARCHIVE | TORTELLONI
- 1/8 tspfresh thymeleaves
- 1 flozwhite wineARCHIVE | TORTELLONI
- 3 flozpasta waterARCHIVE | TORTELLONI
- 1 1/2 ozunsalted butterARCHIVE | TORTELLONI
- 1 tbspCheese – Pecorino – GroundrecipeARCHIVE | TORTELLONI
- 1/8 tspkosher saltARCHIVE | TORTELLONI
- 1/2 tsplemonwashedjuice
- 7 piecespecorino romanoshaved
- 1/2 tspNuts – Walnuts, Pieces – Toastedrecipefinely chopped
- 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. Add mushrooms and kosher salt. Cook until golden brown, about 3-4 minutes. Move mushrooms to one side of the pan.
- 3
Add Garlic to the other side of the pan. Cook until it caramelizes around the edges.
- 4
Add thyme. Cook until fragrant.
- 5
Deglaze with white wine. Add pasta water and butter.
- 6
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.
- 7
Add salt and lemon juice. Gently toss to incorporate. Taste and adjust seasoning as needed.
- 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 walnuts evenly distributed over the pasta, as shown in the photo.
Description
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