RISE & SHINE KAUT43 OKC
What a decadent, savory, layered flavors of wonderfulness I have for you today! While I fully intended to work up a lighter “stick to your new year resolution” type of recipe this week, winter hit big time in the 405 and my body was screaming for pasta…. and apparently truffle butter. That's what happens when you watch Ina Garten (The Barefoot Contessa) the night before a big snow storm.
So playing off of one of the Contessa’s recipes, I decided to come up with my own. Now normally I would be showing you guys how to make pasta.. we’ve done that before with tortellini last April… but in the holiday issue of EdibleOKC Magazine that I was a contributing writer for, I came across a piece about a local Chef named Chris Becker who created a wonderful artisanal pasta making company called Della Terra Pasta. Local Chef+ Small Business Owner/Maker = I’m In! I’ve been dying to use his pasta and this was the perfect opportunity! So off I went to our local Whole Foods Market where I know Della Terra is available (also at Urban Agrarian and other places around the OKC metro) and started my search.
The Contessa used fettuccini in her truffle butter* and mushroom recipe, but I was looking for something that could really hold the thicker sauce that I had planned to experiment with… and I found it. Campanelle is a ruffled cone shaped pasta, to resemble a belle-flower, that I knew could envelop a thicker sauce and was also the perfect “bite” size pasta that I wanted for the dish. Perfect, Della Terra, and thank you!
Okay, now for the Black Garlic. I know some of my Asian cooking foodies and Italian cooking foodies are giving me the “what the hell?” side-eye, so let me explain to the group:
If you've never used Black Garlic, it’s traditionally used in Asian (Korean) cuisine. Its history goes back for centuries, has a stuck-in-a-clay-pot and fermented history, and has for awhile now been introduced by American Chefs into various cuisines… which I recently discovered on a trip to New Orleans in an “all over the map” infusion restaurant. I know black garlic is no more Cajun/Creole than Kimchi is, but the layers of flavors (sweet, tart, caramelized, bitter) really do work with this dish. Most importantly the black garlic flavor does not take away from the truffle flavor. They work in unison, a trifecta (hey, AMP!) if you will, with the Crimini (hey, Boo!) mushrooms. Plus knocking this recipe out for your next dinner party or date night will garner you extra gold stars for the black garlic… as if the Della Terra pasta and Truffle Butter wasn’t enough?
- Truffle Butter found locally in the OKC area at Williams-Sonoma Penn Square Mall or Whole Foods Market in the butter/dairy section.
12-ounce bag Della Terra Campanelle pasta
8-10 ounces Crimini mushrooms stemmed and sliced 1/4” thick
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup ++ heavy cream
2 ounces (about 2 good tablespoons) truffle butter
3 cloves black garlic peeled and smashed smooth
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
about 3 tablespoons minced chive
*Grilled or pan roasted chicken breast for meat lovers
- Fill up you best pasta boiling pot with water and add salt. Begin to heat to a boil.
- While the water is heating in a large sauté pan, begin heating slowly and add the unsalted butter and olive oil. After the butter bubbles have subsided add the sliced mushrooms and begin to brown. I’m a big fan of browning mushrooms first before adding them to dishes. Season to taste with Cook’s Line Seasoning. Transfer the mushrooms to a bowl and carefully wipe out the pan.
- Add the pasta to the boiling water and cook until al dente. Now I know a lot of folks really like their pasta cooked soft, but cooking the pasta for this dish al dente will be perfect. The campanelle really absorbs the cream when added to the dish making it even softer.
- Add the heavy cream to the sauté pan along with the truffle butter and slowly begin to heat. Swirl in the melting truffle butter to incorporate. Peel and smash smooth the black garlic and mix into the sauce. Yes, it will be in pieces and that’s okay. Add the grated Parmigiano-Reggiano to the sauce, mix in and let thicken.
- Drain the pasta and add to the truffle butter sauce. Give it a dog mix or toss to really coat the pasta. Add your sautéed mushrooms and mix in. taste for any additional seasoning. Pour into a nice warm serving dish, add the minced chive, and top with more cheese.
- Great with grilled or pan roasted chicken for a complete meal or as is with a delicious salad.