Big Mamma’s Truffle Pasta Recipe
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10 months ago
The Italian trattoria shares one of its most beloved recipes
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It’s that time of year when truffle begins to pop up on the menus of restaurants aplenty. With its unmistakable aroma and umami taste, the ingredient gives any dish a luxurious feel – whether it’s grated over a risotto, infused in arancini or added to scrambled eggs. So this season, why not try giving it a go at home? Here Italian restaurant group Big Mamma Group shares the recipe for its famous truffle pasta: the Mafaldine Al Tartufo, which is served in restaurants such as Gloria and Jacuzzi. Cooked with parmesan, mushrooms and of course lashings of truffle, it’s the perfect autumn/winter dish.
Truffle Pasta Recipe: Big Mamma’s Mafaldine Al Tartufo
Serves 2
Ingredients:
- 400g mafaldine, linguine or tagliatelle
- 70g parmesan
- 20g butter
- 2 tbsps of truffle oil
- 1/2 shallot
20g Autumn black truffle - 200g button mushrooms
- 30ml white wine
- 80g mascarpone
Method:
For the truffle cream
Melt the butter with the truffle oil in a frying pan. Add the shallot and half of the finely chopped truffle, then the minced/chopped mushrooms. Let it brown for a few minutes, then deglaze with white wine, stirring well with a wooden spoon. Let it simmer on a low heat for 10 minutes, and then stir.
For the pasta
In another saucepan, cook your pasta in boiling salted water, until it’s a little less than al dente. Mix the mascarpone with the truffle cream in another saucepan and heat gently. Add the pasta, grated parmesan and a little bit of cooking water, if necessary. Serve immediately, garnishing with fine slithers of the remaining truffle (you can use a peeler for this).
Recipe from bigmammagroup.com