Cocoa Mafalde Recipe
Frondosa Farms mushrooms, white wine, black truffle, Parmigiano-Reggiano
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Ingredients
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Mushroom Mixture
Pasta
Garnish
Method
Prepare the Mushroom Mixture
- 1
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 2
- 3
Deglaze with White Wine
Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate and the flavors to meld.
- 4
Season the Mixture
Stir in the thinly sliced black truffle, salt, and freshly ground black pepper. Cook for an additional 2 minutes, then remove the skillet from heat.
Cook the Pasta
- 5
Boil the Water
In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 liters of water.
- 6
Cook the Cocoa Mafalde
Add the cocoa mafalde pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 7
Drain the Pasta
Once cooked, drain the pasta and reserve about 1 cup of the pasta cooking water.
Combine and Serve
- 8
Combine Pasta and Mushroom Mixture
In the skillet with the mushroom mixture, add the drained pasta. If the mixture seems dry, add a little reserved pasta water to reach desired consistency.
- 9
Garnish and Serve
Serve the cocoa mafalde in bowls, topped with grated Parmigiano-Reggiano and chopped fresh parsley. Enjoy immediately!
