Panna & Tartufo
This luscious "game changing" dish hails directly from Italy!
I have relatives visiting from Lazio, Italy just outside of Rome.
To my delight my cousin's husband brought
7 precious Truffles considered here in the Western World as "black gold". He forages through the neighboring forest with help from the nose of his trusty experienced dog.
They have a delicate woodsy light mushroom scent which is just divine!
Carefully wrapped in paper towels and then vacuumed packed so as not to spoil they arrived in my kitchen.
I just happened to have 35% cream leftover from
the Holidays and he made a spectacular lunch that everyone devoured!
Most of you may not be able to acquire this item but, it is wonderful if you can get your hands on it.
Here's What You'll need:
2 pkg. 500g. fresh dried pasta
500ml 35% cream
2 garlic clove, smashed
3 tbsp EVOO
1/4 cup butter
Under running water scrub the truffle with a vegetable brush.
Bring a large pot 3/4 filled with water to a boil.
Add 1 tbsp salt.
Drop in the pasta and cook, stirring often.
Meanwhile place a small sauce-pot on a burner.
Preheat to med. heat add oil and butter.
Stir to melt.
Grate 2 or 3 truffles finely into the fat.
Stir to cook on med. low heat for 2 min.
This brings out a wonderful aroma.
Add the garlic and continue cooking for another min. until the garlic is golden brown.
Remove the garlic.
Cook for 5-10 min on med. high heat
to thicken slightly.
Do not let the cream come to a boil, it will curdle
Drain the pasta reserving 1/4 cup of liquid.
Add the cream to the pasta.
Add reserved liquid if the "sauce" is too thick.
Grate or shave more truffles on top if you desire.
Sprinkle with Parmigiano cheese.