Pennette con Crema di Tartufi Bianchi, Porcini, e Carciofo
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Labor Intensive
This luscious dish is best serve as a first course before some grilled fish, I believe. The white truffle cream is a product typically found in a gourmet store. It can be replaced with truffle oil.
Yield: Makes 2 servings
Preparation Time: 1:15 hours
1 large artichoke (about 1 pound)
3/4 ounce (about 1/4 cup) dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons finely chopped fresh parsley
2 tablespoons Marsala wine
1 to 2 tablespoons white truffle cream or 1 to 2 teaspoons truffle oil
Salt and freshly ground black pepper to taste
1/2 pound pennette
6 tablespoons freshly grated parmigiano-reggiano cheese
1. Bring a saucepan of water to a boil over high heat, then cook the artichoke at a boil until a skewer glides easily into the foundation, about 45 minutes. Drain and when cool enough to handle remove the flesh from the bracts and reserve for another purpose. Prepare the foundation and slice into thin strips. Set aside.
2. Soak the dried porcini mushrooms in water for 15 minutes. Drain, saving the soaking water, and cut any large pieces of mushrooms into thin strips.
3. In a skillet, heat the olive oil with the garlic and parsley over medium heat until the garlic starts to sizzle, about 2 minutes. Add the artichoke, mushrooms, 2 tablespoons reserved mushroom soaking liquid, and the Marsala wine and cook until slightly reduced, about 3 minutes. Add the truffle cream, season with salt and pepper, and turn the heat off.
4. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the skillet and toss, then add the parmigiano cheese and cook over medium heat for 2 minutes. Serve hot.
Posted: 12/25/2006
