Orecchiette with Truffles and Mushrooms
Orecchiette with Truffles and Mushrooms
Recipe:
Orecchiette with Truffles and mushrooms are definitely a winner for just about any occasion. Easy and quick to prepare and absolutely delicious. Just a few simple ingredients and you have a primo fit for a king. Sliced mushrooms, garlic and a little heat, coupled with black truffles and mushrooms by Urbani Truffles and a little heavy whipping cream, and there you have it. Unbelievably delicious and prepared in no time at all. Let's get started.
Supplies:
- Mangiafuoco Home Gas Pizza Oven
-
Oven safe pan
Ingredients:
- Pasta di Semola - Dough for Orecchiette
- 180 grams black truffles and mushrooms by Urbani Truffles - not sponsored
- 164 grams fresh mushrooms (those of your choosing)
- 2 large cloves garlic
- 200 grams heavy whipping cream
- Extra Virgin Olive Oil
- Salt to taste
- Cayenne pepper flakes or fresh cayenne to taste
- 1/2 a bunch fresh parsley chopped
- Shavings of black truffle for garnish (optional)
- Shavings of Parmigiano Reggiano (optional) - Parmesan cheese
Directions:
- Prepare the homemade Pasta di Semola (this is the dough for Orecchiette), and allow it to rest before shaping.
- Clean the fresh mushrooms with a clean tea towel and proceed to slice them into 1/8" inch thickness.
- In the meantime bring a large pot of water to a boil.
- Mince the parsley cayenne pepper and set aside.
- Drizzle olive oil into the preheated skillet and add the crushed garlic and cayenne pepper. Allow the garlic to come to a gentle sizzle without browning.
- Add about 1 tablespoon of the fresh chopped parsley and the sliced mushrooms to the skillet and return back into the oven for about 2-3 minutes.
- In the meantime, when the water comes to a rolling boil add the salt, and place the orecchiette into the boiling water making sure to stir to keep them from sticking together. The orecchiette should be "al dente", or "to the tooth" when strained from the water. Freshly shaped orecchiette can be boiled immediately after being shaped for about 5-7 minutes. Dried orecchiette made on a previous day need to cook for about 12 minutes or until tender.
- Carefully take the skillet out of the oven and add the Urbani Truffle Paste to the mushrooms while stirring everything together.
- Pour the heavy whipping cream into the skillet, return to the oven and allow everything to come to a gentle simmer. Adding the heavy whipping cream is optional.
- Once the orecchiette are "al dente", remove them with a handheld strainer, making sure to reserve the cooking water. Place the pasta in the simmering mushroom sauce and allow the sauce and pasta to marry. If needed, add a ladle of the cooking water.
- Garnish with fresh parsley, Parmigiano Reggiano and shaved truffles. The dish is ready to be served. Enjoy!
Buon Appetito!
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