Chef Raymond created this light cream sauce for a recent pasta-making class. It goes beautifully with handcut pappardelle or Spinosi Pappardelle.
Serves 4
- 1 1/2 tablespoons Olio Carli Extra Virgin Olive Oil
- 1/2 cup dried Asiago Food Dried Porcinis, soaked in 1 1/2 cups hot water
- 1/2 cup dry white wine
- 1 tablespoon fresh sage, chopped
- 1/2 to 3/4 cup Panna da Cucina or heavy cream
- 1/3 cup hazelnuts, toasted and roughly chopped
- 2 tablespoon Delitia Butter of Parma [1]
- Sea Salt and Black Pepper to taste
- 1 tablespoon Italian flat parsley, chopped
- 1/2 recipe Fresh Pasta cut in Pappardelle, or 1 package (8 ounces) Spinosi Pappardelle
- 1/2 cup aged Parmigiano-Reggiano, grated
- 1 tablespoon Black Truffle Oil
Heat olive oil over medium heat in a sauté pan. Drain porcinis, reserving liquid. Strain through cheesecloth if necessary. Chop porcinis. Heat a sauté pan, add olive oil and then porcinis, turning to coat. Add white wine, and chopped sage and let wine cook down slightly. Slowly add cream, keeping temperature low so that cream doesn’t boil. Simmer for 5 minutes. Add butter, hazelnuts and turn to coat, simmer 5 more minutes. Meanwhile, bring a large pot of generously salted water to a boil, add pasta. When fresh pasta rises to surface remove with a slotted spoon. Toss immediately in the sauce, adding a little pasta water if the sauce seems too thick. Sprinkle with parsley and cheese, and drizzle each serving with a few drops of Black Truffle Oil if desired.
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