Truffle Cavatelli Recipe
foraged and cultivated mushrooms, sous-vide egg, Calabrian chilli crust, truffle cream sauce
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Ingredients
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Pasta
Mushroom Mixture
Truffle Cream Sauce
Garnish
Method
Cooking the Pasta
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
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
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
Plate and Garnish
Serve the cavatelli in bowls, topped with a sous-vide egg, a sprinkle of Calabrian chili flakes, and chopped parsley.