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TRUFFLE SCENTED TORTELLINI

INGREDIENTS

- Cheese Tortellini
- Beech Mushrooms, Stems Trimmed
- White Truffle Oil
- Veal Demi-Glace
- Fresh Sage Leaves
- Fresh Bread Crumbs
- Olive Oil

DIRECTIONS

Once in a while, everyone is dreaming about enjoying a chef's plate at home. Our friends from Taste With the Eyes realized this dream and is, today, offering us an interpretation of Chef Trani’s Pasta Course (J. Trani’s Ristorante) ; the Truffle Scented Tortellini! A real delight!

- Fry whole sage leaves in olive oil until crispy, about one to two minutes. 

- Remove sage from oil and drain on paper towels. 

- Add breadcrumbs to the same oil and sauté until crispy and golden brown. 

- Cook tortellini according to package instructions. 

- Cook beech mushrooms in simmering water for five minutes. 

- Drain and add mushrooms to the cooked pasta, toss with white truffle oil. 

- Season with a little bit of sea salt. 

- Meanwhile, in a small sauce pan combine one part demi-glace with four parts water. 

- Bring to a light simmer and whisk to form a sauce that coats the back of a spoon, about six minutes. 

- Plate the pasta-mushroom mixture and drizzle with veal reduction. 

- Finish with bread crumbs and sage leaves. 

Enjoy :) !

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