Wagyu, Porcini Mushrooms, Corzetti Recipe

Make the Dough

In a large bowl, mix the flour and salt. Create a well in the center, add the eggs, and gradually incorporate the flour to form a dough. Knead for about 10 minutes until smooth and elastic.

Roll and Cut the Pasta

Cover the dough with a cloth and let it rest for 30 minutes. Roll out the dough to about 1/8 inch thick and cut into corzetti shapes using a corzetti stamp or cookie cutter.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the corzetti and cook for about 3-4 minutes or until they float. Drain and set aside.

Prepare the Porcini Mushrooms

Soak the dried porcini mushrooms in warm water for about 30 minutes. Drain and chop them finely.

Cook the Sauce

In a skillet, melt the butter over medium heat. Add the shallots and garlic, sauté until translucent. Add the chopped porcini and thyme, cook for another 2-3 minutes. Stir in the heavy cream, salt, and pepper, and simmer for 5 minutes.

Cook the Wagyu

Season the Wagyu steaks with salt and pepper. Heat olive oil in a separate skillet over high heat. Sear the steaks for 3-4 minutes on each side for medium-rare. Let them rest for 5 minutes before slicing.

Plate the Dish

On each plate, place a serving of corzetti pasta, top with the porcini mushroom sauce, and add slices of the Wagyu steak. Serve immediately.