Othello’s Handkerchief Recipe
Delicate Egg Yolk Pasta with Golden Summer Chanterelles, Braised Sweet White Corn, Fromage Blanc, Shaved Truffle, Society Garlic, and Frothed Parmesan.
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Ingredients
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Garnishes
Method
Assembly
- 1
Cook the Pasta
Boil the pasta in salted water for 2-3 minutes until al dente. Drain and reserve some pasta water.
- 2
Combine Ingredients
In the skillet with the chanterelles and corn, add the cooked pasta and a splash of reserved pasta water. Toss to combine.
- 3
Plate the Dish
Serve the pasta topped with fromage blanc, shavings of truffle, and frothed parmesan. Garnish with additional society garlic if desired.
