Black truffles are an Italian original that are harvested in late Autumn. They add a sophisticated and elegant taste and aroma to many dishes that can elevate a pasta or risotto to a whole other level.This amazing recipe I founded at http://www.cocodemama.com by Francesco
FOR THE AGNOLOTTI DOUGH
- 14 ounces (400g) all-purpose flour
- 4 large eggs at room temperature
- 2 teaspoons Kosher salt
- 2 teaspoons S. Z. Tartufi white truffle oil
FOR THE FILLING
- 3 cups dried porcini mushrooms
- 1 large shallot minced
- 2 large garlic cloves, sliced
- 1/2 cup fresh Italian parsley, finely chopped
- 3 slices mortadella
- 4 tablespoons freshly grated Parmigiano-Reggiano
FOR THE CREAM OF PARMIGIANO
- 5 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Steps...
