Truffle Cavatelli Recipe
Recipe information
Make Truffle Cavatelli in just 45m. foraged and cultivated mushrooms, sous-vide egg, Calabrian chilli crust, truffle cream sauce
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Ingredients
Pasta
Mushroom Mixture
Truffle Cream Sauce
Garnish
Cooking the Pasta
1. Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Mushroom Mixture
2. Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add foraged and cultivated mushrooms, salt, and black pepper. Cook for about 5-7 minutes until mushrooms are tender and browned. Set aside.
Making the Truffle Cream Sauce
3. Prepare the Sauce
In a saucepan, heat heavy cream over medium heat. Stir in truffle oil and grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste. Keep warm.
Combining the Dish
Serving the Dish
5. Plate and Garnish
Serve the cavatelli in bowls, topped with a sous-vide egg, a sprinkle of Calabrian chili flakes, and chopped parsley.
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