Penne Pasta: 90 gms
For the pasta sauce:
Olive oil: 10 ml,
Elephant garlic: 15 gms,
Dry Porcini Mushrooms: 20 gms,
Brandy: 30 ml, Double cream: 40 ml,
Butter: 10 gms Extra virgin olive oil: 15 ml,
Parmigiano Reggiano cheese: 15 gms,
Mushroom stock: 100ml
For the garnish: Parmigiano Reggiano cheese flakes: 2,
Flat leaf parsley: 1,
Dry porcini powder: 2 gms,
White truffle oil: a few drops
Method
- Blanch the penne in salted water for 6 minutes. Strain and reserve on the side.
- In another sauce pan heat some olive oil and sauté the flaked garlic. Pour in the brandy and increase the flame to burn up the alcohol. Add the reconstituted porcini mushrooms with stock, cook on medium heat.
- Slip in the pasta with some mushroom stock. Remove from flame. Add butter, cream and extra virgin olive oil. Add Parmigiano Reggiano.
- Garnish with parsley sprig, porcini powder and truffle oil.
Tags:
Pasta