Preparation:
* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** See recipe for Shallot Puree.
For the Pasta:
Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles.
Dust with flour and reserve.
For the Sauce:
Melt the butter in a sauté‚pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.
In another sauté‚pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
To Assemble:
Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the sauté‚pan.
Add a little cream truffle sauce and heat.
In another sauté‚pan, sauté‚1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain.
To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, C |
