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la pasta di tartufo ai funghi (truffle pasta with mushrooms)
ingredients
1 carton white mushrooms
handful of dried shiitake mushrooms (reconstituted)
1/2lb fresh papperdale pasta
1/2c half and half or heavy cream
1/2c chicken broth
1/4c diced onion
truffle butter
truffle oil
1c fresh grated parmagiano reggiano
fresh basil for garnish
sauté onion in olive oil until translucent add mushrooms and continue simmering
boil pasta in well salted water until hard al dente and drain reserving about a cup of pasta water
add pasta to mushrooms and onions
add chicken broth and heavy cream stirring
add the pasta water when pasta absorbs liquid
add cheese just before serving
top with chiffonade of basil
serve immediately
October 2016